Chocolate Caramel Pecan Tart - flour

Method

• Preheat oven to 350F.
• Pastry:.
• MIx flour, salt, icing sugar and cocoa in bowl of food processor.
• Pulse to combine.
• Add cold butter and pulse until mixture resembles coarse breadcrumbs.
• Add egg and pulse to combine.
• Add melted chocolate and process until dough comes together.
• Form into ball, wrap in plastic and chill in fridge for 30 minutes.
• If chilled for longer, let warm slighltly before trying to roll.
• On lightly floured surface, roll out to 1/4 inch.
• Line 8" or 9" tart pan with pastry.
• Pierce the base with a fork several times and chill until firm, about 30 minutes.
• Line pastry with parchment paper and fill pie shell with pie weights.
• Bake for 10 mintues.
• Remove the pie weights and continue to bake for 5 minutes.
• Set aside to cool.
• Caramel:.
• Place sugar, cream of tartar and water in a saucepan over high heat.
• Bring to a rolling boil, whisking frequently, until sugar turns a golden amber colour.
• Slowly drizzle in cream, stirring contstantly, until smooth.
• Remove from heat and pour into a bowl to cool.
• Ganache:.
• In saucepan over medium heat, bring cream to a boil.
• Remove from heat, add chocolate and let sit for 1 minute.
• Stir until smooth.
• Transfer to bowl and allow to cool.
• Assembly:.
• Laker baked cooled pastry with caramel, pecans, and finally the ganache.
• Chill to set.