CHOCOLATE PECAN TART

One 9-inch tart shell (pâte brisée), prebaked
4 ounces bittersweet chocolate, melted

4-1/2 ounces piloncillo, chopped (Mexican raw
sugar; 2/3 cup brown sugar and 1-1/2
tablespoons molasses may be substituted)
1/2 cup corn syrup
1 inch piece of cinnamon stick
2 cloves
8 black peppercorns, cracked
1/3 cup water
6 tablespoons butter, diced.
3 tablespoons sour cream
5-1/4 ounces (1-1/2 cups) pecans, halves or
pieces, toasted
1 egg
2 egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon flour

Preheat oven to 325°F.

1. Allow the baked tart shell to cool. Paint inside
bottom of shell with melted chocolate. Set aside to
cool.

2. For filling: place piloncillo, corn syrup,
cinnamon stick, cloves and peppercorns into small
saucepan. Add water, cover and place over
medium-low heat. Bring to simmer, uncover and
stir until piloncillo has dissolved. simmer over
medium heat until reduced to 1 cup, about 10
minutes. Strain through a fine-mesh sieve; add
butter and cream. Stir until butter is melted. Let
cool.

3. Whisk together egg, egg yolks, salt, vanilla and
flour. Stir into cooled sugar-spice mixture.

4. Spread pecans decoratively over crust, pour on
filling mixture, coating all nuts. Bake about 35
minutes, until filling is slightly puffed and no longer
jiggles when tart is gently shaken. Cool
completely. Serve with Kahlua whipped cream.

Yield: 8-12 servings.