This tart will satisfy any chocoholic tendencies! And if you're truly dedicated, it's also fabulous when made with 70% cocoa chocolate. Toasted walnuts are a great alternative to pecans.
- 1 quantity chocolate shortcrust pastry, chilled as directed
- 75 g good-quality dark chocolate, chopped
- 75 g unsalted butter, cubed
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tbsp golden syrup
- 1 ½ tbsp caster sugar
- 100 g (1 cup) pecans, toasted (see Baker's tip), coarsely chopped
- cocoa powder or icing sugar, to dust
- cream or vanilla ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 40 minutes
Cooling time 15 minutes
Use a lightly floured rolling pin to roll out the pastry on a lightly floured benchtop to about 3 mm thick. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased, round 23-cm (base measurement) tart tin with a removable base and unroll the pastry, being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry. Place the tins on a baking tray and place in the freezer for 40 minutes or until frozen.
Preheat oven to 200°C.
Bake the pastry case in preheated oven for 20 minutes or until just cooked.
Meanwhile, to make the filling, place the chocolate and butter in a small saucepan and stir over low heat until melted and smooth. Remove from heat. Combine the egg, egg yolk, golden syrup and sugar in a medium bowl and, using a balloon whisk, whisk to combine. Stir in the chocolate mixture and then transfer to a jug.
Sprinkle the pecans evenly over the warm pastry case and then pour the chocolate mixture over. Reduce oven temperature to 180°C and cook for 20-25 minutes or until the filling is slightly firm to the touch in the centre.
Remove from the oven and set aside for 15 minutes to cool slightly. Serve warm or at room temperature. Dust with cocoa powder or icing sugar and serve with cream or ice-cream.
• To toast the pecans, spread on a baking tray and cook in preheated oven at 180°C for 8-10 minutes or until golden and aromatic. Cool on tray.
•This tart will keep in an airtight container at room temperature for up to 3 days.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.
This recipe is from our online column, Bakeproof: Shortcrust pastry.