Your guests will ask for seconds once they taste this amazing dessert!
[cooked-sharing]
Yields12 ServingsPrep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
Tart Dough
1cuppecans
1cupflour
¼cupcocoa
1cupsugar
2sticksbutter, cut into 1" slices
2eggs
Surprise Center
3ozdairy white chocolate
3ozpraline paste
⅔cupcorn flakes, crushed (not crumbs)
Filling
10ozgood quality semisweet chocolate, chopped
10ozheavy cream
1tbsplight corn syrup
Topping
2ozBittersweet Chocolate Coating, melted
Gold Leaf for garnish
Prepare the crust
1
Lightly grease an 11” removable-bottom tart pan. Place pecans in the bowl of food processor fitted with the blade attachment. Pulse until finely ground. Add flour, cocoa and sugar. Pulse to combine
2
While motor is running, add sliced butter through feed tube. Using a spatula, clean sides of bowl to incorporate all ingredients. Add eggs and mix until blended; dough will be very wet and soft. Gather dough into a ball and lightly sprinkle with flour. Wrap dough in plastic and chill for 8 hours or freeze for 2 hours.
3
Using oiled hands, spread dough into tart pan. It will be thick. Return to refrigerator for 15 minutes. Preheat oven to 350°F. Bake for 20 Minutes. Dough will puff when baked. Press the puffed dough back down with the bottom of a glass. Cool completely before filling.
Prepare the surprise center
4
Melt white chocolate in a double boiler. Remove from heat and add praline paste; mix to combine. Stir in the crushed cornflakes. Spread mixture into a 9” disposable plastic plate. Chill until firm.
Prepare the filling
5
Heat heavy cream in a small saucepan until small bubbles form around the edges. Pour over chopped chocolate. Cover and let heat melt the chocolate. Add corn syrup and stir gently. Set aside to cool slightly but still be pourable. Remove white chocolate disk from the plate and place in center of tart shell. Pour cooled ganache over praline to fill the tart. Place Bittersweet Chocolate Coating into a disposable pastry bag. Cut a tiny opening and drizzle over tart as pictured. Garnish with gold leaf. Remove from tart pan.
6
Cut into wedges and serve warm with a generous scoop of vanilla ice cream. Tart can also be served cool.
Lightly grease an 11” removable-bottom tart pan. Place pecans in the bowl of food processor fitted with the blade attachment. Pulse until finely ground. Add flour, cocoa and sugar. Pulse to combine
2
While motor is running, add sliced butter through feed tube. Using a spatula, clean sides of bowl to incorporate all ingredients. Add eggs and mix until blended; dough will be very wet and soft. Gather dough into a ball and lightly sprinkle with flour. Wrap dough in plastic and chill for 8 hours or freeze for 2 hours.
3
Using oiled hands, spread dough into tart pan. It will be thick. Return to refrigerator for 15 minutes. Preheat oven to 350°F. Bake for 20 Minutes. Dough will puff when baked. Press the puffed dough back down with the bottom of a glass. Cool completely before filling.
Prepare the surprise center
4
Melt white chocolate in a double boiler. Remove from heat and add praline paste; mix to combine. Stir in the crushed cornflakes. Spread mixture into a 9” disposable plastic plate. Chill until firm.
Prepare the filling
5
Heat heavy cream in a small saucepan until small bubbles form around the edges. Pour over chopped chocolate. Cover and let heat melt the chocolate. Add corn syrup and stir gently. Set aside to cool slightly but still be pourable. Remove white chocolate disk from the plate and place in center of tart shell. Pour cooled ganache over praline to fill the tart. Place Bittersweet Chocolate Coating into a disposable pastry bag. Cut a tiny opening and drizzle over tart as pictured. Garnish with gold leaf. Remove from tart pan.
6
Cut into wedges and serve warm with a generous scoop of vanilla ice cream. Tart can also be served cool.
