Hi there!
Pecan and Chocolate Tart
Adapted from the Delicious Sweet recipe book.
Ingredients
For the pastry:
25 g pecans
225g plain flour
110g butter, cubed and cold
110g icing sugar, sifted
1 egg
For the filling:
50g butter, softened
125g brown sugar
150ml golden syrup
3 eggs
1 tsp vanilla extract
100g dark chocolate
200g pecan nuts, chopped
Icing sugar for dusting
Method
For the pastry, place the pecans in a food processor and process to fine crumbs. Then combine the flour, sugar and butter in with the pecans until the mixture resembles fine breadcrumbs. Add the egg and combine until the mixture comes together and forms a ball. Form into a disc, enclose in plastic wrap and chill for 30 minutes in the fridge.
Grease a 23 cm loose-bottomed tart pan. Roll out the pastry between 2 pieces of baking paper, large enough to fit the tart pan. Press into pan and refridgerate for another 30 minutes. If you have some leftover pastry which is what happened to me, you can make some smaller tarts as well. This can happen if your tart pan is quite shallow.
Preheat the oven to 180°C. Line the chilled pastry with baking paper, then fill with pie-weights or uncooked rice and blind-bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5 minutes until golden.
While the tart case is in the oven, prepare the filling. For this, place the butter, sugar and golden syrup in a bowl and beat until smooth. Add the egg, vanilla, chocolate and pecan nuts and combine. Pour into the tart case and bake for 30 minutes or until set. The smaller tarts will take less time to bake. Mine took 15 minutes. Set aside to cool.
Dust with icing sugar and serve at room temperature with cream if desired. Enjoy 🙂
Congratulations on setting up your new blog Mel. I look forward to reading your future posts, and trying out some of your recipes.
Please post some delicious – but lo-cal recipes – from time to time. Love Hx
Thanks Howie 🙂 I’ll see what I can do about the lo-cal recipes!
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