• Ingredients: 26
  • Serves: 1

Pecan chocolate tart with banana rum ice cream as an accompaniment.

Ingredients

For the pâte brisée:

  • banana rum ice cream as an accompaniment

For the filling

  • 1 cup sugar
  • 3 tbsps. quick-cooking tapioca
  • 1/2 tsp. vanilla
  • 5 cups 1/2-inch chunks trimmed fresh rhubarb or thawed frozen rhubarb
  • 2 tbsps. unsalted butter, cut into bits

For the streusel topping

  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup all-purpose flour
  • 2 tbsps. unsalted butter, cut into bits
  • 1/4 tsp. cinnamon
  • 1/4 cup finely chopped walnuts
  • an egg wash made by beating 1 large egg with 1 tbsp. water
  • about 1/4 cup red currant jelly, melted

For berry topping:

  • 2 tbsps. fruit-flavored liqueur, such as crème de cassis, raspberry liqueur or Grand Marnier
  • 2 tbsps. sugar
  • 1/2 tsp. grated lime peel
  • 2 cups assorted fresh berries, such as blackberries, blueberries, raspberries, boysenberries and sliced, hulled strawberries
  • Mint leaves

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang.
  2. Step 2 Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
  3. Step 3 In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes.

    For this step you will need

  4. Step 4 Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted.

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  5. Step 5 In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking.
  6. Step 6 Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture.
  7. Step 7 Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.

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To make the pâte brisée:

  1. Step 8 In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal.

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  2. Step 9 Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball.

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Nutrition information

Calories 499 Carbohydrates 57 g (19%)
Fat 30 g (46%) Protein 6 g (13%)
Saturated Fat 10 g (50%) Sodium 110 mg (5%)
Polyunsaturated Fat 6 g Fiber 3 g (11%)
Monounsaturated Fat 13 g Cholesterol 99 mg (33%)