Pecan And Chocolate Tart With Bourbon Whipped Crème Fraîche Recipes

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PECAN AND CHOCOLATE TART WITH BOURBON WHIPPED CRèME FRAîCHE



Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche image

Provided by Suzanne Goin

Categories     Bourbon     Milk/Cream     Chocolate     Dessert     Bake     Thanksgiving     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

1 Pâte Sucrée disk
All-purpose flour (for dusting)
1 1/2 cups chopped pecans plus
1 1/2-2 cups pecan halves
1/4 cup (1/2 stick) unsalted butter
1/2 vanilla bean, split lengthwise
1 cup sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
1/4 teaspoon kosher salt
3 large eggs
4 ounces semisweet or bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup crème fraîche
2 teaspoons bourbon
Special Equipment
An 11"-diameter fluted tart pan with a removable bottom

Steps:

  • Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8"-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour.
  • Meanwhile, preheat oven to 350°F. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.
  • Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean.
  • Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.
  • Bake tart until filling is just set in center, 45-50 minutes.
  • Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD: Tart can be made 8 hours ahead. Let stand at room temperature.
  • Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving.
  • Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche.

FAVORITE CHOCOLATE-BOURBON PECAN TART



Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

PECAN TART WITH MEXICAN HOT CHOCOLATE AND CREME FRAICHE ICE CREAM



Pecan Tart With Mexican Hot Chocolate and Creme Fraiche Ice Cream image

Provided by Tyler Florence

Categories     dessert

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 37

2 1/2 cups all-purpose flour, plus more for rolling
1/2 tablespoon kosher salt
1/2 pound (2 sticks) unsalted butter
3/4 stick (6 tablespoons) unsalted butter
1 1/4 cups brown sugar
3/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 cup cream cheese
1/2 teaspoon orange zest
1/4 teaspoon kosher salt
3 large eggs
2 cups pecan halves and pieces
Hot Chocolate, recipe follows
Powdered sugar, for dusting
Creme Fraiche Ice Cream, recipe follows
Candied Orange Zest, recipe follows
Baby sweet potato leaves, for garnish
1/2 cup chopped chocolate (68 percent cacao)
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
Pinch ground cloves
1 dried New Mexican chile, chopped
14 large egg yolks plus 2 large whole eggs
1 3/4 cups granulated sugar
1 1/2 teaspoons kosher salt
1 quart heavy cream
2 cups creme fraiche
2 cups milk
1 orange
1/2 cup raw cane sugar
1 1/2 cups granulated sugar

Steps:

  • For the pie dough: Preheat the oven to 350 degrees F.
  • Place the flour, salt and butter in a food processor and blend until it comes to a pea-size crumble. Dump that mixture out into a bowl and pour 5 tablespoons cold water in. Mix to bind it with your hands just until it comes together, then wrap and let rest for 15 minutes. (Be careful not to overmix your dough to form gluten.)
  • Roll the dough out to 1/8-inch thick on a floured surface, then press into a 10-inch fluted tart pan, being careful to get all the edges pressed into the corners. Using a fork, poke holes in the dough so it doesn't bubble while baking. Gently lay cheesecloth over the top of the tart and pour in 1 cup of pie weights to blind bake the shell. Bake until blond (light golden brown), 18 to 20 minutes.
  • For the filling: Melt the butter in a saucepan and whisk in the brown sugar, corn syrup and vanilla until smooth.
  • Combine the cream cheese, orange zest, salt and eggs together in a stand mixer and beat with the whisk attachment on high speed, stopping to scrape down the sides of the mixer once, until smooth and not lumpy, about 3 minutes. On low speed add your hot sugar and butter mixture to your egg and cream cheese mixture. Fold the pecans into the mixture and fill the tart shell.
  • Bake until set, 12 to 15 minutes.
  • Place the Hot Chocolate on the bottom of a plate in a circular puddle. Dust the top of the tart with powdered sugar, then place over the hot chocolate. Quenelle the Creme Fraiche Ice Cream (form into football shapes) and place it on top of the tart. Garnish with the Candied Orange Zest and potato leaves.
  • Place the chocolate in a large bowl and set aside.
  • Combine the cream, granulated sugar, corn syrup, vanilla, cinnamon, coriander, salt, allspice, cloves and chile in a saucepot and bring to 180 degrees F. Remove from the heat, strain all of the solids out of the cream mixture and pour over the chocolate.
  • Let sit 1 minute, then whisk until it all comes together.
  • Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
  • Combine the cream, crème fraiche and milk in a pot over medium heat and bring to 180 degrees F.
  • Temper the hot cream into your egg mixture by adding a small amount of the hot cream to the egg mixture, whisking constantly, then whisking the egg mixture into the hot cream, whisking constantly. Let cool to room temperature, then strain.
  • Pour the custard into the ice cream machine.
  • Run the machine according to its instructions until thick and creamy, about 20 minutes. Remove from the machine and let it set up the rest of the way in the freezer, about 4 hours.
  • Peel zests from the orange with a peeler.
  • Roll the zests up and cut them into chiffonade strips.
  • Mix the raw sugar together with 1/2 cup granulated sugar on a tray and set aside.
  • Stir together the remaining cup granulated sugar with 1/3 cup water in a pot and wipe the sides of the pot down with a wet hand. Bring this solution up to 242 degrees F.
  • Throw the orange zests into the pot and swirl the pot a few times. Take off the heat.
  • Strain through a sieve to retrieve the orange zests. Immediately throw the orange zests into the sugar mixture and toss quickly so that they separate and crystalize in the sugar.
  • Transfer zests to parchment paper and let harden, about 1 hour.

BOURBON-PECAN TART



Bourbon-Pecan Tart image

Provided by Carolyn Beth Weil

Categories     Bourbon     Mixer     Egg     Dessert     Bake     Thanksgiving     High Fiber     Pecan     Vanilla     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 12-inch round Pie Crust
3 large eggs
1/2 cup (packed) golden brown sugar
3/4 cup dark corn syrup
3 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves or pieces

Steps:

  • Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
  • Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
  • Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Rewarm slightly before serving, if desired.

CHOCOLATE BOURBON PECAN CHEESECAKE



Chocolate Bourbon Pecan Cheesecake image

This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate wafer crumbs
3 tablespoons butter, melted
3/4 cup hot caramel ice cream topping
3/4 cup chopped pecans, toasted
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
1/4 cup bourbon
Optional: whipped cream, pecans and extra caramel sauce

Steps:

  • Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

CHOCOLATE-PECAN TARTS WITH BOURBON



Chocolate-Pecan Tarts With Bourbon image

This will make six 4-1/2-inch tarts, you can double the recipe if desired but make two separate pasty and filling recipes, do not double the recipe into one, or it can be made in a 9-inch tart pan fitted with the pastry crust. This makes a great dessert to a holiday dinner! If desired you can omit the bourbon.

Provided by Kittencalrecipezazz

Categories     Tarts

Time 1h30m

Yield 6 (4-1/2 inch) tarts

Number Of Ingredients 14

3/4 cup semi-sweet chocolate chips
3 large eggs
1/3 cup sugar
1/4 cup light brown sugar, packed
1 tablespoon flour
3/4 cup light corn syrup
1/4 cup melted butter
3 tablespoons Bourbon
1 tablespoon vanilla
2 1/2 cups pecan halves
whipped cream
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup flour

Steps:

  • For the pastry; in a bowl beat the cream cheese with butter at medium speed until smooth; add in flour then beat at low speed until a soft dough forms.
  • Divide the pastry into 6 portions.
  • Shape each into a ball.
  • Press firmly into six (4-1/2 inch) tart pans.
  • Sprinkle the chocolate chips over each pastry, then chill for 30 minutes.
  • For the filling; in a large bowl beat eggs with white sugar, brown sugar, flour, corn syrup, melted butter, bourbon and vanilla until well blended using an electric mixer at medium speed.
  • Pour into the chilled tart shells halfway full (you will have filling left).
  • Arrange the pecan halves over the filling.
  • Drizzle with remaining filling.
  • Place the tarts on a baking sheet.
  • Bake at 350 degrees for about 45-50 minutes or until the filling is set.
  • Cool and top with whipped cream.

Nutrition Facts : Calories 980.8, Fat 66.7, SaturatedFat 24.8, Cholesterol 182.3, Sodium 273.4, Carbohydrate 89.5, Fiber 5.8, Sugar 45, Protein 11.4

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