Yield: 8 to 16 servings
Ingredients
- 1/2 pound good quality chocolate
- 3/4 cup heavey cream
- 8 ounces butter
- 5 ounces powdered sugar
- 1 ea egg
- 1 tsp vanilla extract
- 11 ounces all purpose flour
- 1 1/2 cups pecans, toasted and chopped
- 1/2 can cajeta (sweetened condensed milk)
Instructions
- 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.
- Chill, roll out. Line the tart pan with sugar dough. Rest and bake at 350o for 20-25 minutes, until golden brown.
- Mix the nuts and the cajeta and spread an even layer in the baked tart shell.
- 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.
- Let set in refrigerator until firm (about 2 hours), cut with a warm knife, cleaning knife with a cloth between each cut.