Ingredients

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

3/4 cup powdered sugar

1 large egg, beaten

For butterscotch chiffon filling

• 3 tablespoons light corn syrup
• 3/4 cup plus 1 tablespoon sugar
• 1/4 cup water
• 1/2 stick (1/4 cup) unsalted butter
• 1 teaspoon cider vinegar
• 1 1/3 cups chilled heavy cream
• 1 1/2 teaspoons vanilla
• 2 teaspoons unflavored gelatin (from 1 envelope)
• 3 large egg whites

For pecan topping

• 1 cup chopped pecans (3 1/2 ounces)
• 1 tablespoon unsalted butter
• 1/8 teaspoon salt

• Special equipment: a 9-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice (optional); a pastry or bench scraper (optional)

Description

We Are Happy To Announce That Nicholas Leighton Has Won Our January 2006 'Cook The Cover' Contest With His Delicious Variation On Our...

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