Chocolate Pecan Tart


Prep Time: 40 mins Cooking Time: 30 mins Serves: 8
Nuts and chocolate are always great together, whether you’re making marzipan or pecan pie.
willie's cacao recipes

Ingredients

For the pastry:

200g plain flour

100g unsalted butter

100g raw cane sugar

2 egg yolks

For the filling:

180g 100% cacao, finely grated Venezuelan Black100% Carenero Cacao

(Alternatively use 260g of a dark chocolate like Venezuelan Rio Caribe 72, and reduce the sugar by 40g and the maple syrup by 40g)

50g unsalted butter

75g golden raw cane sugar

175ml maple syrup

3 eggs

100g pecan nuts

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Method

  • Preheat the oven to 190°C (fan). Grease and flour a 23cm loose-bottomed flan tin.
  • To make the pastry, rub the flour and butter together (or whiz in a food processor), then stir in the sugar. Add the egg yolks and mix until you have a dough. (If the dough is dry, add a little water.) Knead briefly until smooth, then wrap in cling film and chill in the refrigerator for at least 15 minutes.
  • Meanwhile, for the filling, melt the cacao and butter by placing them in a large heatproof bowl over a pan of simmering water.
  • Put the sugar and maple syrup in a small pan and heat gently until the sugar has dissolved. Leave to cool.
  • Whisk the eggs in a bowl then whisk in the chocolate and syrup mixtures.  Stir in the pecans.
  • Roll the pastry out on a lightly floured surface. Line the prepared tin with it. Place a sheet of greaseproof paper over the pastry then cover with baking beans.
  • Bake blind for 10–15 minutes. Remove the paper and beans and return the pastry to the oven for a couple of minutes if it’s still slightly tacky.
  • Pour the filling into the pastry case and bake for 10–15 minutes or until the nuts have browned and the filling is firm. Leave to cool slightly before serving.

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