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CHOCOLATE PECAN TART WITH COFFEE SAUCE

Ingredients:

Dough

1 cup MAGNOLIA ALL PURPOSE FLOUR
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED, chilled and cut into cubes
2 pc MAGNOLIA BROWN EGGS, egg yolks only
3 tbsp ice water

Filling

1 cup bittersweet chocolate
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
3 pc MAGNOLIA BROWN EGGS, slightly beaten
3/4 cup dark corn syrup
8 oz. pecans

Coffee Sauce

1 pc vanilla bean, split lengthwise
1-1/4 cups MAGNOLIA FRESH MILK
1 tbsp SAN MIG BARAKO 3-in-1 COFFEE or ESSENSO COFFEE
1 tbsp sugar
2 pc MAGNOLIA BROWN EGGS, egg yolks only
2 tbsp cognac

Procedure:

DOUGH:
  1. Put flour in food processor. Scatter butter on top of flour. Pulse 6 times or until crumbly.
  2. Combine egg yolks and water then add flour mixture in food processor. Blend again until it forms a ball. Transfer to a floured surface and knead lightly until smooth then shape into a flattened ball. Wrap in plastic wrap and chill for 30 minutes before rolling out.
  3. Preheat oven to 400°F. Roll out dough on a lightly floured work surface and use to line a 10” diameter tart pan. Prick the base and chill or freeze for 15 minutes.
  4. Blind-bake crust by lining with parchment paper then filling with uncooked beans. Bake for 15 minutes.
  5. Remove parchment paper and beans. Return pie crust to oven and bake for another 15 minutes. Brush with egg whites and bake for another 5 to 10 minutes until set and shiny. Let cool.
CHOCOLATE FILLING:
  1. Lower oven temperature to 325°F. Break chocolate into small pieces and melt in a double boiler. Add butter and stir over low heat until melted.
  2. Put eggs and corn syrup in a bowl. Beat with wire whisk to combine. Add to chocolate. Mix well and keep on stirring over low heat until mixture starts to thicken. Stir in pecans and pour into pie crust.
  3. Bake for 35 to 40 minutes until just set on the side but still a bit wobbly in the middle. Cool.
  4. Serve tart with coffee sauce or with whipped cream.
COFFEE SAUCE:
  1. Put vanilla bean, milk, coffee and sugar in a saucepan. Bring to a boil then set aside to infuse for 15 minutes. Remove vanilla bean.
  2. Put egg yolks into a bowl, beat well then pour infused milk. Return to the saucepan. Stir with wooden spoon over gentle heat until custard coats the back of the spoon. Pour into a cold bowl and stir in cognac. Cover with plastic wrap, cool and chill until needed.
Makes 8-10 servings. 
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