-CRUST-
1 2/3 c All-purpose flour
1/3 c Cocoa powder
3/4 c Confectioners’ sugar
1 ts Pure vanilla extract
1/2 ts Ground cinnamon
1/2 ts Salt
1 c Butter
FILLING
1/2 c Unsalted butter
1 lb Bittersweet chocolate; cut
-in pieces
1/2 c Sugar
4 Eggs
1 ts Pure vanilla extract
1 tb Instant espresso
; powder
SAUCE
1 c Sugar
1/3 c Water
1 1/2 c Coarsely chopped pecans
1/3 c Light Karo syrup
1/2 c Heavy whipping cream
1/4 c Dark rum
2 tb Unsalted butter
1 c Heavy whipping cream; or 1
-quart vanilla
; ice cream
4 Sprigs mint
To prepare the crust, preheat the oven to 350 degrees. Butter a
10-inch flan or tart pan with a removable bottom and set aside.
Put the flour, cocoa powder, confectioners’ sugar, vanilla, cinnamon,
and salt in the bowl of a food processor. With the machine running,
add the butter about 1 tablespoon at a time through the feeder tube.
Process until the dough collects on top of the blade. Remove the
dough from the processor bowl and press it into the prepared pan.
Bake in the oven for about 10 minutes, or just until the dough is
set. Remove from the oven and let cool. Do not turn off the oven.
To prepare the filling, put the butter and half of the chocolate
pieces in the top of a double boiler over the gently simmering water
and melt the chocolate completely. Remove the bowl from the heat and
stir in the sugar and eggs. Mix well. Add the remaining chocolate
pieces, the vanilla, and the espresso powder and mix well. Pour the
filling into the prepared crust and bake in the oven for about 30
minutes, or just until the middle is set. Meanwhile, make the sauce.
To prepare the sauce, place the sugar in a large saute pan and gently
moisten with the water. Cook over high heat for 5 to 6 minutes. Do not
stir. When the caramel starts to turn golden, swirl the pan to even
the color of the caramel. Add the pecans and Karo syrup and then add
the cream slowly. Cook until the sugar dissolves and the sauce starts
to thicken, 3 to 5 minutes. Add the rum and butter and cook until the
butter is melted, about 1 minute. Remove the pan from the heat and
let the sauce cool for about 15 minutes. (If you make the sauce
ahead, rewarm it before serving.)
If serving the tart with whipped cream, whip the cream to soft peaks.
Slice the tart while it is still warm. Pour some of the hot sauce
over each slice, top with a dollop of whipped cream or a scoop of ice
cream, garnish with mint, and serve.
Yields
12 servings
