Chocolate Pecan Torte Recipe

Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter-flavored shortening
1 egg, beaten
3 tablespoons chilled orange juice
1/4 teaspoon pear or cider vinegar

Filling:
3 tablespoons unsalted butter
2 ounces unsweetened chocolate
2 eggs, beaten
3/4 cup dark corn syrup
1/2 cup firmly packed dark brown sugar
1/2 teaspoon orange zest
1 teaspoon vanilla extract
1 tablespoon praline liqueur
1 1/3 cup chopped pecans

Crème Anglaise:
2 cups plus 2 to 4 teaspoons whole milk
1/2 cup unsalted butter
1/2 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 to 4 teaspoons whole milk
3 egg yolks
2 tablespoons praline liqueur

Mix the flour and salt. Cut in the shortening with a pastry cutter. Combine the egg, juice, and vinegar, and blend into flour mixture. Lightly work the dough on a floured surface, and fit into a 10-inch springform pan. Crimp the edges about 2 inches high all around. Chill for 20 minutes.
Preheat the oven to 325 degrees. For the filling, melt the butter and chocolate together over very low heat, stirring constantly to prevent burning. Set aside to cool. In a medium-size bowl, combine the eggs, corn syrup, dark brown sugar, and zest. Then add the vanilla, liqueur, pecans, and cooled chocolate mixture. Pour into the crust, and bake for 40 to 45 minutes, until the center is set. Allow to cool.
For the Crème Anglaise, combine 2 cups of the milk with the butter, light brown sugar, and cinnamon in a medium saucepan. Stir over medium heat until hot. In a small bowl, mix the vanilla, cornstarch, and a few teaspoons of cold milk together. In another bowl, whisk about 1/4 cup of the hot milk mixture with the egg yolks, and then pour all back into the hot milk mixture. Add the cornstarch mixture, and then add the liqueur. Whisk together until thick. Cool and serve over the torte.