巧克力山核桃酸

将烤箱预热至400°。用箔纸在冷冻糕点壳的底部和侧面衬上，并充满馅饼重量或干豆。烘烤15分钟。取下箔和重量，烘烤约3分钟，以使底部干燥。将锅转移到架子上，让外壳冷却至室温。将烤箱温度降低到350°。

在一个小锅中，用高火融化黄油和蜂蜜。加入棕色和颗粒状的糖，搅拌直至溶解，然后煮沸1分钟而不会搅拌。加入1/3杯浓奶油，不断搅拌直至光滑。从火上取出，搅拌切碎的山核桃。

Pour the mixture into the baked pastry shell. If necessary, spread the pecans to evenly distribute them over the bottom of the tart. Bake for about 20 minutes, until bubbles appear around the edges and the center is slightly firm. Transfer the tart to a rack to cool.

在一个小锅中，将剩余的1/4杯浓奶油带到高火上煮沸。从火上取出，加入巧克力并搅拌直至融化。将巧克力均匀地撒在冷却的蛋art上。

装修的馅饼。剪一个11英寸的圆a piece of parchment or waxed paper. Fold it in eights, then open it and cut out every other wedge, leaving 4 wedges held together at the center. Place it on top of the tart. Using a fine sieve, dust the cocoa over the exposed tart. Carefully lift the paper and shake off excess cocoa. Set the paper over the cocoa-dusted sections and sift confectioners' sugar over the tart. Carefully remove the paper. Remove the rim of the pan and transfer the tart to a serving platter. Place a cluster of mint sprigs in the center of the tart.