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When I was in Toronto last year, I stopped in at Wanda’s Pie in the Sky, a quaint bakery that sells rustic pies, tarts and everything sweet. I bought a Chocolate Pecan Tart from Wanda’s and when I served it, everyone at the table couldn’t stop raving about it. The tart was sweet, without being too sweet — pecan tarts really can be too sweet! — and the chocolate crust added a wonderful touch to a creamy pecan filling. The ganache that tops the tart just brought it over the top!
I managed to get my hands on the recipe for the tart. The results at home were just as wonderful as the one from the store and just as the tart is a signature staple at Wanda’s, it has become a Fall dessert staple in my own kitchen!
I experimented with the recipe and made mini-pecan tarts (adjusting the baking times of course) as well as a full-size tart. The mini-pecan tarts are absolutely adorable and the perfect way to get that 2-bite sweetness after a rich meal.
As always, my KitchenAid® Stand Mixer made the tart easier to put together. There are a few different elements to put this tart together but with the right tools and little patience this tart is really, really worth the trouble! We enjoyed this tart for Canadian Thanksgiving so in light of American Thanksgiving coming up, think no longer about what dessert to put out after the feast. This is the dessert to serve your family and friends!
Chocolate Pecan Tart
Adapted from Wanda’s Pie in the Sky
Chocolate Tart Pastry
1 cup of very cold butter cut into ½ inch pieces
1 1/3 cups of all purpose flour
1/3 cup of pastry flour
¾ cups of icing sugar
2/3 cup of cocoa
¼ teaspoon of kosher salt
¼ cup of water
Preheat the oven to 375F.
Using a food processor, combine the butter, flour, pastry flour, cocoa, icing sugar, and salt and pulse until the texture resembles coarse sand. Add the water and mix until the mixture just comes together. Do not overprocess.
Using your fingers, press the dough into a 10 x 1¼ inch flan pan with a removable bottom. Chill for 30 minutes. Line the pie with parchment paper and fill with baking beans. Bake for 15 minutes or until just firm. Remove from the oven and discard the parchment paper and baking beans.
Chocolate Pecan Tart Filling
½ cup of granulated sugar
¾ cup of brown sugar
½ teaspoon of kosher salt
2/3 cup of corn syrup
2/3 cup of whipping cream
1 tsp of vanilla extract
1/3 cup of brandy
¼ cup of butter, melted
1 ½ cup of pecan halves
Reduce the oven to 350F.
Using your KitchenAid Stand Mixer fitted with flat beater attachment, beat the eggs, both the sugars, salt and syrup until just combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter (making sure it has cooled). Fold in the pecans. Pour into the prepared pre-baked crust and bake for 50-60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping.
½ cup of whipping cream
4 ounces of semi-sweet chocolate
1 tablespoon of corn syrup
Coarsely chop the chocolate and place in a heat-proof bowl. Place a small saucepan on medium heat and cook until the cream just comes to a simmer. Remove from the heat, and pour over the chocolate. Let sit for a couple minutes and stir until the both the cream and chocolate form a homogeneous mixture. Add the corn syrup and stir again.
Using a teaspoon, dot the topping of the cooled pie and swirl decoratively.
Serve Chocolate Pecan tart at room temperature or slightly chilled.
Store refrigerated for up to 5 days.
Things We Used to Make Chocolate Pecan Tart:
- KitchenAid Artisan 5-Quart Stand Mixer
- KitchenAid Stand® Mixer flat beater attachment (comes standard with mixer)
- Food processor
- 10″ tart/flan pan
- Baking beads/pie weights
- Parchment paper
This post and recipe written by Jennifer of Chocolate Shavings.