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Makes
2 10 cm x 30 cm tarts or 8 4"inch (10cm) round tarts
Author Notes
I had about a cup of pecan nuts, lightly toasted and roughly chopped that were eagerly waiting for me to blend them into this addictive chocolate tart —bonheurcuisine
Ingredients
- For the chocolate shortcrust pastry
-
225
g all-purpose flour
-
1/4 cup
cocoa powder
-
125
g unsalted butter, cold and diced
-
80
g sugar, 1 beaten egg
- For the filling
-
25
g unsalted butter, softened
-
1/3 cup
caster sugar
-
1/3 cup
brown sugar
-
1 tablespoon
almond meal
-
1 tablespoon
vanilla extract
-
2
eggs, beaten
-
1 cup
pecan nuts, lightly toasted and roughly chopped
-
50
g dark chocolate,chopped
Directions
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Place the all- purpose flour, cocoa powder, sugar and unsalted butter in a bowl and make a crumby dough
-
Add the beaten egg and mix until you obtain a smooth texture and form a ball
-
Wrap in film paper and refrigerate for 30 minutes
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Roll the dough on a dusted working surface until 6 mm tall and place in the greased baking tin, trimming the edges
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Prick the surface with a fork, line with parchment paper and place the baking weights inside
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Preheat the oven to 180 C/350 F and bake for 15 iminutes
-
Remove the lining and weights and allow to cool on a rack
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Combine all the ingredients for the filling, except for the pecan nuts and mix until you obtain a cream
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Preheat the oven to 180 C/ 350 F and bake for 40 to 45 minutes
-
Allow to cool on a rack
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Melt the dark chopped chocolate in a baigne marie, put it in a paper cone and drizzle the chocolate on top, decoratively
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As a dessert, it can be served with vanilla ice-cream or raspberries and whipped cream
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