Total Time
50mins
Prep 30 mins
Cook 20 mins

This is an adopted recipe that I have not yet tried. The original chef commented, "An elegant dessert that can be made ahead. Serve with a dollop of whipped cream and a sprinkling of chocolate shaving for an added touch."

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
  3. With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
  4. Process until dough forms a ball on top of the blades.
  5. Press dough into a 12-inch tart pan with a removable bottom.
  6. Bake for 10 minutes or until light brown.
  7. Set aside to cool.
  8. In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
  9. Boil for 3 minutes.
  10. Add pecans and cream and return to a boil.
  11. Immediately pour into cooled crust.
  12. Bake until center is bubbling, about 20 minutes.
  13. Let cool to room temperature, about 2 hours.

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