Pecan Pie Tart
as I made it from The Pie and Pastry Bible
one recipe of your favorite tart dough, enough for a 9 1/2 inch pan
4 large egg yolks
113 grams golden syrup
108 dark brown sugar
57 grams margarine, softened
58 grams non dairy creamer
1 tsp vanilla extract
150 grams pecan halves
28 grams bittersweet chocolate, chopped
30 grams non dairy creamer, cold
Roll out your pastry dough into a large circle.
Preheat the oven to 425. Place the tart shell on a baking sheet. Place a piece of parchment over the dough and place pie weights or dried beans on that. Bake for 20 minutes. Remove the parchment and beans and prick the dough to prevent inflation. Bake an additional seven to ten minutes. Remove from the oven. Turn the heat down to 350.
To make the glaze, melt together the chocolate and cream. Place in a zip top sandwich bag and cut off the top.
Drizzle in a decorative pattern over the cooled tart. When the glaze has totally set, wrap the tart in plastic wrap until ready to serve.