Name: Honey-Pecan Tart with Chocolate Glaze
Cook time: 45 min
Total time: 4 hr (includes cooling)
Yield: Makes 12 to 16 servings
Ingredients: 4 1/2 cups pecan halves (15 ounces); 1 cup sugar; 1/3 cup mild honey; 1 1/2 cups heavy cream; 1/2 cup whole milk; 3/4 teaspoon salt; Pastry dough; 7 ounces fine-quality bittersweet chocolate (not unsweetened; preferably Lindt), finely chopped; 3/4 cup heavy cream; an 11-inch fluted round tart pan (1 1/4 inches deep) with removable rim; an adjustable-blade slicer (optional)

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Honey-Pecan Tart with Chocolate GlazeMatthew Hranek

We've made one of America's most famous holiday desserts — pecan pie—even more delicious by adding an unctuous layer of moist caramel, a touch of bittersweet chocolate (to cut the sweetness), and some finely shaved nuts on top.

Cooks' notes:

•Filling can be made 4 days ahead and cooled completely, then chilled, covered.

•Tart can be baked (but not glazed) 1 day ahead and cooled to room temperature, uncovered, then kept, wrapped in plastic wrap, at room temperature. Glaze and garnish before serving.

Recipe notes

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