PT50M
Serves 8
Ingredients:
0.5 Cup Butter
0.5 Cup Cream Cheese
0.25 Cup Powdered Sugar
1.5 Cup All-Purpose Flour
0.25 Teaspoon Salt
0.5 Cup Toated Pecans
2 Cups Semi-Sweet Chocolate Chips
2.5 Cups Heavy Cream
1 Tablespoon Bourbon
1 Teaspoon Vanilla Extract
0.75 Cup Toasted Pecans
In a stand mixer, beat butter, cream cheese, and powdered sugar into a cream. On low speed, gradually add four and salt until completely incorporated. Add pecans and beat until just blended.
Shape dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 400 degrees. Coat the inside of a spring-form tart pan with cooking spray and set aside.
Turn dough out onto a lightly-floured work surface and roll into a circle. Arrange dough into prepared pan and press up around the sides. Trim away excess dough.
Bake until lightly browned, about 15-17 minutes. Transfer to a wire rack to completely cool.
Meanwhile, in a medium bowl, mix 1 1/2 cups chocolate chips & 1/2 cup cream and microwave until chocolate is melted, about 1-1 1/2 minutes. Stir every 30 seconds to prevent burning. Stir in bourbon & vanilla and set aside.
In a stand mixer on medium-high speed, beat remaining cream until soft peaks form, about 2-3 minutes. Gently fold whipped cream into chocolate mixture and spread into cooled tart crust. Top with remaining pecans. Cover and refrigerate for at least 4 hours or overnight.
Before serving, melt remaining chocolate chips in the microwave for about 1 minute and drizzle over tart. Remove from spring-form pan, cut into wedges, and serve.
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A RecipeSavants User July 26, 2020
Muchas gracias. ?Como puedo iniciar sesion?
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