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Chocolate pecan tart from Park City Culinary Institute


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For the Dough:
1 ¼ Cup Flour
1 Stick (or 8 TBS) Unsalted Butter, cut into small pieces
3 TBS Sugar
¼ Tsp Salt
¼ Cup Ice Water

In a large bowl, combine the flour, salt, sugar and butter and work with your fingers until incorporated and mealy. Slowly drizzle in the water, working with your hands to form a ball. You may want to finish kneading and forming the dough on a lightly floured work surface. Flatten the dough into a round disc and wrap with plastic. Refrigerate for 1 hour.
Once chilled, remove from refrigerator, unwrap and place on lightly floured work surface. Roll dough out into a 12-inch round, about 1/8-inch thick. Place over your tart pan and press down into the bottom and sides of the pan. Trim the edges.
For the Filling:
2 Large Eggs
2/3 Cup Sugar
½ Cup Corn Syrup
4 Tsp Unsalted Butter, Melted
¼ Cup Semi-Sweet Chocolate Chunks
1 ½ Cups Pecan Halves

Preheat oven to 350 degrees. In a large bowl, whisk the eggs, sugar, corn syrup and butter until smooth. Scatter the chocolate chunks over the bottom of the tart dough and then pour the mixture over the chocolate. Arrange or place the pecans on top and bake for 45-55 minutes.

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