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.
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.
