Ingredients
5 tablespoons unsalted butter, room temperature
3 tablespoons granulated sugar
2 large eggs, separated
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarse salt
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
1/2 cup granulated maple sugar
1 tablespoon all-purpose flour
1/2 teaspoon coarse salt
2 large eggs, plus 2 large egg whites (reserved from yolks used in crust)
2 tablespoons unsalted butter, melted
1/4 cup light corn syrup
1 1/2 cups pecan halves, toasted
Preparation
Crust: Preheat oven to 325 degrees. Combine butter and granulated sugar in a medium bowl. Stir in yolks, then flour and salt until mixture resembles coarse meal and holds together when pinched. Fold in chocolate. Press evenly into bottom and up sides of a 13-by-4-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 20 minutes.
Bake crust until golden and set, 25 to 30 minutes. Let cool completely on a wire rack. Increase oven heat to 350 degrees.
Filling: Whisk together maple sugar, flour, and salt in a medium bowl. Whisk in eggs and whites, butter, and corn syrup until smooth. Place crust on a parchment-lined rimmed baking sheet. Scatter pecans evenly onto crust. Slowly pour in filling. Bake tart until puffed slightly and set, 25 to 30 minutes. Let cool completely on a wire rack. Remove from pan; serve.
