Recipe by Liz Neumark of Great Performances
- 3 ½ Cups coarsely chopped pecans
- 2 Cups all-purpose flour
- 2/3 Cups confectioners sugar
- ¾ Cup (1 ½ sticks) cold butter, cubed, plus 2/3 cup
- ½ Cup firmly packed brown sugar
- 3 Tablespoons heavy cream
- 1 Tablespoon Irish whiskey
- 1 egg
- 1 egg yolk
- ½ Cup light corn syrup
- 4 Ounces bittersweet chocolate, roughly chopped
Preheat the oven to 350 degrees F. Lightly butter an 11-inch tart pan with a removable bottom.
Arrange the pecans in a single layer on a baking sheet and bake for 5—7 minutes, or until they are lightly toasted; take care that the pecans do not burn. Remove, and set the pan on a wire rack to cool the nuts completely. Do not turn the oven off.
Put the flour, powdered sugar, and ¾ cup butter into the bowl of a food processor and pulse 5 to 6 times or until the mixture resembles a coarse meal. Gather this dough together loosely, then press it evenly onto the bottom and sides of the tart pan. If the dough seems warm or as if the butter has softened or seems oily, place it in the refrigerator to chill for ten minutes.
Bake the tart shell for 12 minutes or until the edges are lightly browned. Cool on a wire rack for about 15 minutes or until completely cool.
Meanwhile, combine half of the brown sugar, one tablespoon heavy cream, the whiskey, and the eggs and whisk together to combine well.
Put the remaining brown sugar, the corn syrup, remaining butter, and remaining cream into a 3-quart saucepan over medium-high heat and bring the mixture to a boil. Boil, stirring from time to time, for 8 minutes, or until the mixture comes to a boil.
Remove the pan from the heat, stir in the pecans and chocolate and continue to stir for about three minutes until the chocolate is melted and well combined. Mix the chocolate-caramel mixture thoroughly with the egg mixture, and then spoon it into the prepared crust.
Return the tart to the oven and bake for 25 to 30 minutes or until it is golden and bubbly. Cool on a wire rack for 30 minutes or until completely cool.