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A Heart for Your Valentine

Posted by Melissa on February 16th, 2008. Filed under: Favorites.

When I was considering what to make for this challenge, I tried to take into account what my hubby likes best in sweets. I know he loves chocolate, and I know he loves nuts. And he definitely doesn’t mind caramel one little bit.When Zorra suggested this blog event, I thought this would be the perfect opportunity to make a new sweet treat that he might really enjoy! The recipe, Chocolate Pecan Turtle Tart, comes from Lori Longbotham’s book “Luscious Chocolate Desserts”. I traded out the pecans for walnuts, and proceeded as directed.This was very easy to make, and what excited me about this was that I could finally use my tart pan that I had purchased about a year ago! Before going to dinner tonight I made up the crust (without baking) and the chocolate top layer, and then did the rest when I got home.

Ingredients:

Crust

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons sugar
1/4 tsp salt1 stick cold unsalted butter, cut into small pieces
2-3 tablespoons ice water

Filling

2 cups heavy whipping cream
3.5 ounces bittersweet or semisweet chocolate, finely chopped
1/2 tsp pure vanilla extract
2 1/4 cups sugar
3/4 cup water
1.5 tablespoons light corn syrup
1 1/4 toasted pecan halves, plus more for garnish

To make the crust: Whisk together the flour, cocoa, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives used scissor-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the flour mixture, stirring gently with a fork to distribute the moisture evenly. Continue adding water unti the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together to form a ball and knead slightly. Shape into a disk and chill, wrapped in wax paper, for at least 30 minutes, or up to 2 days.

Position a rack in the middle of the oven and preheat the oven to 425F. Have a 9-inch fluted tart pan with a removable bottom ready.

Roll out the dough between 2 sheets of wax paper to a 12 1/2-inch round. Peel off the top sheet of wax paper. Transfer the dough to the tart pan, wax-paper-side-up, and gently press the pastry against the bottom and sides; peel off the paper. Line the shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides of the shell, and fill with uncooked rice or beans.

Bake the shell for 15 minutes. Remove the foil and the rice and bake for 8 minutes longer, or until lightly browned. Let cool to room temperature on a wire rack.

To make the filling: Bring 3/4 cup of the cream just to a boil in a medium saucepan over medium-high heat. Remove the pan from the heat, add the chocolate, and whisk until smooth. Let cool to room temperature, then whisk in the vanilla. Refrigerate, covered, for one hour, or until cold.

Meanwhile, bring the sugar, water, and corn syrup to a boil in a medium heavy saucepan over medium-high heat, stirring until the sugar dissolves. Boil, without stirring, for about 15 minutes, until dark golden brown. Reduce the heat to low, carefully pour in 3/4 cup of the cream, and stir until smooth. Stir in the 1 1/4 cups pecans.

Transfer the caramel mixture to the tart shell and let cool to room temperature, then refrigerate for about 20 minutes, until firm.

Beat the cold chocolate mixture with an electric mixer on low speed for about 1 minute, just until it forms soft peaks with the beaters are lifted. Spread the chocolate mixture over the caramel. (The tart can be made ahead to this point and refrigerate, covered, for up to 3 days).

To serve, whip the remaining 1/2 cup cream with an electric mixer on medium-high speed in a medium bowl just until stiff peaks form when the beaters are lifted. Pipe 8 rosettes around the edge of the tart and decorate with the 8 pecan halves and cut into wedges.

I cut out a heart from cardstock, laid it on top and sprinkled the whole thing with confectioner’s sugar for a loving decoration