Shelly's Recipe

PECAN AND WHITE CHOCOLATE TART

Category: Tarts

3 oz white chocolate

Crust
2 cups flour
2 tbsp sugar
2/4 cup unsalted butter, cut into 1/2 inch slices
3 tbsp ice water
1 large, lightly beaten

Pecan filling
1 cup sugar
5 large eggs, lightly beaten
1 cup plust 2 tbsp dark brown sugar
6 tbsp unsalted butter, melted
2 tbsp dark rum
1 tbsp vanilla extract
2 1/2 cups pecan halves or pieces

Pastry: Combine the crust ingredients except the water until it becomes the consistency of coars meal. Add ice water to form a soft dough. Pat dough into a disc, cover with plastic wrap and refrigerate 2 hour or until firm.

Preheat the oven to 400 and roll out the dough into a 14 inch circle and place in an 11 inch tart pan with a removable bottom. Line the shell with foil, weight it down with dried beans adn bake for 20 minuts. Remove the beans and foil and bake for 3 minutes more. Brush the shell with the beaten egg and bake for 3 minutes more. Set aside the pastry shell. Reduce the oven to 325. Brush the pastry with egg wash to prevent leaks.

Filling: Arrange the pecans in the bottom of the shell. Combine the remaining ingredients and whisk to blend. Pour the mixture over the pecans, making sure all the pecans are covered. Bake, uncovered, for 30-35 minutes, or until brown and firm. Let cool at room temperature. melt the chocolate in a double boiler over very low heat, stirring with a wooden spoon until completely melted. Use a fork to drizzle the warm chocolate vigorously over the finished tart.

NOTE: May be prepared up to 2 days ahead adn refrigerate, covered. Before serving, remove the sides of the pan and slice the tart.