Chocolate Pecan Nut Tart

By • September 29, 2013 0 Comments

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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 tartbonheurcuisine

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Makes 2 10 cm x 30 cm tarts or 8 4"inch (10cm) round tarts

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
  1. Place the all- purpose flour, cocoa powder, sugar and unsalted butter in a bowl and make a crumby dough
  2. Add the beaten egg and mix until you obtain a smooth texture and form a ball
  3. Wrap in film paper and refrigerate for 30 minutes
  4. Roll the dough on a dusted working surface until 6 mm tall and place in the greased baking tin, trimming the edges
  5. Prick the surface with a fork, line with parchment paper and place the baking weights inside
  6. Preheat the oven to 180 C/350 F and bake for 15 iminutes
  7. Remove the lining and weights and allow to cool on a rack
  8. Combine all the ingredients for the filling, except for the pecan nuts and mix until you obtain a cream
  9. Preheat the oven to 180 C/ 350 F and bake for 40 to 45 minutes
  10. Allow to cool on a rack
  11. Melt the dark chopped chocolate in a baigne marie, put it in a paper cone and drizzle the chocolate on top, decoratively
  12. As a dessert, it can be served with vanilla ice-cream or raspberries and whipped cream

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