Chocolate Praline Tart

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."

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup powdered sugar
• 1⁄2 cup  unsweetened baking cocoa
• 1  teaspoon vanilla extract
• 1  teaspoon salt
• 2 2⁄3 cups unsalted butter, divided use
• 1 1⁄2 cups brown sugar, firmly packed
• 2⁄3 cup honey
• 1⁄4 cup granulated sugar
• 3  cups pecan halves
• 1⁄3 cup  whipping cream

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.