-
Put the pecans and sugar in food processor and pulse until ground. Reserve 1/3 cup mixture and set aside. Then pulse in flour and Morton® Fine Himalayan Pink Salt. Add butter cubes and pulse until mixture resembles coarse crumbs.
-
Add the egg through the feed tube while pulsing in a slow stream. Add reserved 1/3 cup nut mixture and pulse. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
-
Place chilled dough on floured surface and roll to a round disk approximately 11”. Press dough in tart pan. Prick middle of tart shell with fork and set pan in freezer till firm, approximately 20 minutes.
-
Bake for 20-25 minutes at 350 degrees Fahrenheit until crust feels dry. Let cool completely. Reduce oven temperature to 275 degrees Fahrenheit.
-
Finely chop chocolates in a food processor then move chocolates to a large mixing bowl. Pour cream, milk, sugar and cinnamon stick into a saucepan and bring to a boil, stirring to dissolve the sugar. Discard cinnamon stick. Pour about 1/3 of the hot cream mixture over the chocolate and mix together until chocolate is completely melted. Add remaining cream mixture and gently stir to combine.
-
Whisk eggs in a bowl and pour about 1/3 of chocolate mixture over the eggs, gently stirring to combine. Return egg mixture to the remaining chocolate mixture and gently stir until smooth.
-
Fill the cooled crust with the chocolate custard. Carefully transfer tart to the oven and bake for about 30 minutes. Transfer the tart on the sheet pan to a wire rack and cool completely, at least 3 hours. Serve at room temperature.
-
Garnish tart with seasonal toppings and a light pinch of Morton® Coarse Himalayan Pink Salt.
