Sea-Salt Chocolate and Pecan Tart

• 12 tablespoons unsalted butter
• 1/3 cup organic sugar
• 2 large organic egg yolks
• 1 3/4 cup all-purpose flour
• 3 tablespoons alkalized cocoa powder
• 7 ounces Madagascan 64% dark chocolate, broken into pieces
• 1 cup muscovado sugar, packed light
• 3/4 cup heavy cream
• 1 tablespoon flaky sea salt, such as Maldon
• 1/2 cup granulated sugar
• 1 teaspoon Maldon sea salt
• 1 cup pecan halves

1. Cream together the butter and sugar with a wooden spoon until light and creamy.
2. Add the egg yolks and 2 tablespoons water and mix well until all the liquid has been incorporated.
3. Gradually add the flour and cocoa powder until a paste is formed.
4. This can all be done in an electric mixer or food processor if you prefer.
5. Wrap the pastry in plastic wrap, flatten into a disk, and refrigerate for 1 hour.
6. The pastry can be made 2 days ahead, or even longer since it freezes well, though in this case, thaw and knead the pastry to soften it before rolling.
7. Sprinkle the work surface with flour and roll out the pastry until it is about 2 inches bigger than your tart pan.
8. I recommend using a ring that is 10 inches in diameter and 1 inch deep.
9. Carefully line the pan, pushing the pastry well into the bottom edges and folding the excess over the top.
10. Trim off the excess.
11. Refrigerate for 15 minutes to relax the pastry and to help prevent it from shrinking during cooking.
12. Preheat the oven to 350F.
13. Line the tart with a sheet of parchment paper scrunch it up first to soften it then fill with dried beans, lentils, or raw rice, bake blind for 20 minutes.
14. Lift out the beans and bake for 58 minutes more, until the shell is dry.
15. Allow to cool.

unsalted butter, sugar, egg yolks, flour, alkalized cocoa, chocolate, muscovado sugar, heavy cream, salt, granulated sugar, salt, pecan halves

Taken from www.foodrepublic.com/recipes/sea-salt-chocolate-and-pecan-tart-recipe/ (may not work)