1 cup unsalted butter (2 sticks), room temperature
60 g confectioner's sugar (about 1/2 cup plus 1 tablespoon)
1 large egg yolk
¾ t vanilla extract
150 g all-purpose flour (about 1 1/4 cups)
20 g Dutch-processed cocoa powder (about 1/4 cup)
¼ t fine sea salt
⅓ cup honey
2 T heavy cream
55 g dark brown sugar (about 1/3 cup)
1 large egg
2 T bourbon
30 g coconut flakes (about 1/2 cup)
175 g whole pecans (about 1 3/4 cups)
[how to make]
*In the bowl of an electric mixer, cream together 8 T butter and the confectioner's sugar.
*Beat in the yolk until combined, then beat in the vanilla.
*Sift together the flour, cocoa powder and 1/8 t salt.
*With the mixer running on low, beat in the dry ingredients until just combined.
*Scrape the dough into a ball and flatten into a disc.
*Cover with plastic wrap and chill 1 hour.
*On a lightly floured surface, roll the dough into an 11" round.
*Transfer to a 10" fluted tart pan. Chill 30 minutes.
*Heat the oven to 325 degrees.
*Line the crust with foil or parchment paper and fill with pie weights.
*Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
*Melt the remaining stick of butter.
*In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 t salt.
*Stir in the coconut and pecans.
*Pour filling into the crust.
*Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes.
*Cool completely before serving.
-serves 8-
Note: This recipe came from "The New York Times".
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