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1
Preheat oven to 350F.
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2
Prepare Chocolate tart pastry.
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3
Grease a 9-inch fluted tart pan with removable bottom.
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4
Press tart pastry dough evenly into bottom and up side of prepared tart pan.
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5
Bake for 18 to 20 minutes or until pastry is set.
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6
Place pan on a wire rack to cool.
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7
For filling, finely chop chocolate; transfer to a medium bowl.
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8
In a small saucepan, bring whipping cream to boiling.
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9
Pour hot cream over chocolate.
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10
Let stand 5 minutes; stir until chocolate is melted.
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11
Pour filling into cooled crust.
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12
Chill tart about 2 hours or until filling is firm.
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13
Meanwhile, for praline topping, butter a shallow baking pan.
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14
In a medium sauce pan, combine sugar and water.
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15
Bring to a boiling over medium heat, stirring to dissolve sugar.
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16
Increase heat to medium high heat continue to heat,without stirring for 8-10 minutes or until syrup turns amber in color.
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17
Remove from heat; when bubbles subside, stir in pecans.
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18
Immediately pour praline topping into prepared shallow pan.
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19
Quickly spread mixture into a single layer.
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20
Let stand about 45 minutes or until cool.
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21
Break into pieces.
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22
Sprinkle topping over tart before serving.
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23
Chocolate Pastry Pastry:.
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24
Stir together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/4 cup sugar.
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25
Using a pastry blender, cut in 1/2 cup cold butter until pieces are pea-size.
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26
In a small bowl, whisk together 2 egg yolks and 1 tablespoon water.
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27
Gradually stir egg yolk mixture into flour mixture.
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28
Gently knead dough just until a ball forms.
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29
If necessary, cover with plastic wrap; chill 30-60 minutes or until dough is easy to handle.
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30
Make ahead directions: Prepare praline topping as directed in step 3.
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31
Store praline topping in an airtight container at room temperature for up to a week.
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32
Prepare tart as directed in steps 1 & 2. cover tart loosely and chill up to 24 hours.
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33
Let tart stand at room temperature 1 hour; sprinkle topping over tart before serving.
