The farewell treat tour was going along swimmingly until we hit Day 3. This certain co-worker who tries my patience came over to get a slice of this tart that morning. I had cut the slices VERY small (16 slices from a 9″ tart) and the following exchange took place:

Him: Can I have half a slice?
Me: NO, it’s so small, just eat the whole thing.
Him: Well it probably has like 6,000 calories.
Me: Are you SERIOUSLY talking to me about calories right now? Don’t be that guy.

ANYWAY, this tart is so delicious, there’s no way you’ll want to only eat half a slice. It’s a chocolate cookie crust filled with pecans and butterscotch, and topped with chocolate ganache. This started to get a little too oozey/melty after sitting at room temp for a while, so I would serve it right out of the fridge if I made this again. And I most definitely will be making it again.

Chocolate Pecan Butterscotch Tart

Source: Canadian Living

Yield: 16 mini slices, or 12 regular ones

Ingredients

Crust

1 1/4 cup flour

1/4 cup cocoa powder

2 tbsp icing sugar

1/2 cup (1 stick) cold butter, cubed

1 egg yolk

1 tbsp cold water

Filling

1 cup chopped pecans

3/4 cup brown sugar

1/4 cup water

1/3 cup sweetened condensed milk

1/4 cup butter

2 tbsp corn syrup

1 tsp vanilla

Chocolate Ganache

5 oz semisweet chocolate chips

2/3 cup whipping cream

Directions

1. For crust, add flour, cocoa powder, and icing sugar to the food processor. Pulse to combine. Add the butter, and pulse again until the mixture is crumbly and the butter is the size of peas.
2. Whisk egg yolk and water together, then pour over the dry ingredients. Process until the mixture comes together into a ball.
3. Press the crust evenly into the bottom and sides of a 9″ tart pan. Chill for 30 minutes.
4. Prick the crust all over with a fork, and bake at 350 for 20 minutes. Cool completely.
5. For filling, first spread pecans over the bottom of the crust.
6. In a small saucepan, stir the brown sugar and water over medium heat, until most of the sugar is dissolved, about 5 minutes. Stir in the condensed milk, butter and corn syrup. Cook, stirring constantly, until gently boiling, and let boil for three minutes. Remove from heat and stir in vanilla. Let cool for two minutes, then pour over pecans in the crust, and let cool to room temperature, about 1 hour (you could speed it up by putting it in the fridge).
7. For ganache, place chocolate chips and cream in a microwave safe bowl. Microwave in 20 seconds intervals, stirring in between, until smooth. Pour over filling, and spread evenly with an offset spatula. Chill until ready to serve, at least 1 hour.