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Chocolate Pecan Cajeta Tart


Yield: 8 to 16 servings

Ingredients

Instructions

  1. Cream the butter and sugar in a mixer with a paddle until smooth. Add the eggs slowly until incorporated. Add the vanilla. Add the flour in 3 stages just until combined.
  2. Chill, roll out. Line the tart pan with sugar dough. Rest and bake at 350o for 20-25 minutes, until golden brown.
  3. Mix the nuts and the cajeta and spread an even layer in the baked tart shell.
  4. Chop the chocolate into small pieces. Bring the cream to a simmer in a saucepan, pour the cream over the chopped chocolate and stir until frosting-like consistency. Top tart with the ganache.
  5. Let set in refrigerator until firm (about 2 hours), cut with a warm knife, cleaning knife with a cloth between each cut.