I had wanted to share this recipe with you prior to Valentines Day, but the time just got away from me. You know what they say though . . . better late than never. I am sure you will find some use for it your repertoire of easy and delicious dessert recipes! This is one which is perfect for entertaining. I have adapted it from "East Baking" by Linda Collister, published by Ryland Peters.
It's a great little book by the way. Well worth the purchase. Sometimes you can get these books second hand and in very good condition. In fact I saw it just today for only 1p plus postage on Amazon. Always worth a look.
This is a lovely tart . . . with a beautiful crisp and buttery sweet pastry case. I am a real pastry fiend. I just love the stuff. I always bake the scraps and eat them like crisps. (Don't judge me!) I know . . . gluttonous to the core.
The filling is rich and chocolatey. Unctuous . . . and stogged full of lovely toasted pecan nuts. I am a nut for nuts, especially pecans. The recipe did not originally call for them to be toasted, but I have always thought that toasting nuts makes them even tastier.
Simply spread the nuts out onto a rimmed baking sheet and bake them in a 190*C/375*F/ gas mark 5 oven for about 10 minutes, stirring them halfway through the baking. Toasty tasty! Allow them to cool competely before using.
I like to garnish the tart with a decorative ring of chopped toasted pecans . . . but you can also decorate it with white chocolate curls. In any case, this is a tart you will enjoy!
*Pecan and Chocolate Tart*Makes one 9 inch tart, serving 8 to 10Printable Recipe
A lovely pecan tart, chock full of nuts and chocolate and bourbon. Decadent, rich, moreish . . . delicious.
For the pastry:180g of plain flour (1 1/4 cup plus 1 TBS)110g of unsalted butter, chilled and diced (1/2 cup)35g of caster sugar (3 TBS)1 medium free range egg yolk1 TBS ice water to bind
For the filling:220g soft light brown sugar (1 cup, plus 1 1/2 TBS)300ml of double cream (1 cup, plus 4 1/2 TBS)70g good quality plain chocolate, chopped (2 1/2 ounces or 6 1/2 TBS)2 medium free range egg yolks1/2 tsp pure vanilla essence1 TBS bourbon (optional)150g of pecan halves, lightly toasted (1 1/4 cups)additional chopped toasted pecans, or white chocolate curls to garnish
First make the pastry. Put the flour and salt into the bowl of a food processor. Add the butter and blitz until the mixture resembles fine bread crumbs. Two or three pulses. Add the sugar and process briefly. Beat the egg yolk and water together. With the motor running, add this mixture through the feeder tube, and process only until the dough comes together. Shape into a disc, wrap with cling film and then chill for 20 minutes until firm.
Roll the dough out on a lightly floured surface to a large circle about 12 inches in diameter. Use to line a tart tin with a removable base. Trim, prick well all over and chill for 15 minutes.
Preheat the oven to 200*C/400*F/ gas mark 6. Line the pastry case with a large round of baking paper. Fill with baking beans or rice and bake in the preheated oven for 15 minutes, until firm. Remove the paper and beans and return the pastry to the oven and bake for an additional 5 to 10 minutes until crisp and golden brown. Allow to cool completely.
To make the filling put the sugar and cream into a heavy pan. Stir over medium heat until the sugar has completely dissolved and the mixture is near to the boiling point. Bubbles will appear around the edges. Remove from the heat and stir in the chocolate. Stir until the chocolate has melted and is smooth. Beat the egg yolks. Temper with a bit of the chocolate mixture and then whisk them back into the main mixture. Cook, stirring, over very low heat until the mixture thickens. Remove from the heat and whisk in the vanilla and bourbon, if using. Stir in the toasted nuts. Pour the mixture into the cooled pastry case. Chill in the refrigerator until firm. Serve decorated with additional chopped toasted pecans or white chocolate curls.
Note: Eat within three days. This tart is not suitable for freezing.
