Chocolate Chipotle Tart with Pecan Crust

For several years I worked as a waiter and baker at Navajo Grill in Fredericksburg. One of the “sacred cows” on the menu was a chocolate chipotle pie. When I took over baking responsibilities, I asked the owners if I could take the pecans out of the filling and create a pecan crust instead. The current version has a few more tweaks and a “tart” set up.  Proportion of crust to rich filling is better, I think, in this set up. This will be worth the effort, I promise. It received raves at the recent cooking class. It is a great make ahead recipe and works well with ice cream, crème anglaise, or whipped cream. Just remember to minimize your stirring. Good luck!

Oh, if you don’t want to make it, but want to eat it…come to High’s. It will be appearing on our menu soon!!!

(makes one 10” tart)

3 C raw pecan pieces

6 T light brown sugar

1 t cinnamon

½ t salt

¼ C flour

6 T butter melted

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2 eggs

½ C flour

½ C granulated sugar

½ C light brown sugar

Zest of half an orange

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2 ounces semi sweet chocolate

2 ounces bittersweet chocolate

2 sticks butter

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1 t vanilla

2 T chipotle mixture (see recipe below)

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For crust: place pecans, brown sugar, cinnamon, flour and salt in the bowl of a food processor. Pulse ingredients until large pieces of pecans are broken down. Add warm melted butter through the feed tube and continue to pulse until mixed well.

Press crust into a 10” tart pan that has been sprayed with non-stick canola. Chill in the refrigerator until firm. Once firm, prick the shell all over with a fork. Place the shell in a preheated 350 degree oven and bake for 12 minutes only. Remove and let cool.

For filling: Combine flour, sugar and brown sugar in a bowl and whisk until well blended. Add eggs and zest and whisk to mix. DO NOT OVER WHISK. A gentle, patient hand. In a microwave bowl, melt the butter and chocolates on 50% power until melted –  about four minutes. Stir well and add to the egg/flour/sugar mix. Add vanilla, chipotle mix and combine. Again, easy does it. Mix until just combined. Do not incorporate air in your whisking. Pour chocolate mix into the prepared shell and bake in a 300 degree oven for 15 minutes. Rotate and bake an additional 15 minutes or until middle is just set. Turn off oven and open the door slightly and allow pie to sit an additional 15 minutes before removing to cool. Once cooled, chill pie in the refrigerator. It slices much neater if it has been chilled. (I like a very clean profile!) Once sliced, allow pie to return to room temperature before serving. Serve with cinnamon crème anglaise and a dollop of whipped cream. This will serve 10. Super rich and intense.

For chipotle mix: combine 7 T of hoisin sauce with ½ a can of chipotle chile in adobo sauce in a blender. Blend until smooth. This will make enough mix for several pies and stores well in the refrigerator.

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5 comments

  1. This sounds wonderful! Question: When you taste the final product, is there any heat? (spicy?) I ask because I have to admit: I AM A WIMP!

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