Taking the Pecan Tart a step further and what’s the best thing to use? Of course Chocolate.
Below you will find 2 versions one with just Chocolate & Maple Syrup and the second version is with Bourbon. Choose whichever you prefer 🙂
CHOCOLATE PECAN TART & MAPLE SYRUP
- 375g pack shortcrust pastry (might be easier than making your own pastry)
- a little flour, for dusting
- 185g dark chocolate or semi-sweet chocolate if you like it sweet!
- 50g salted butter
- 4 eggs, beaten
- 200ml maple syrup
- 200g whole pecan nuts
- Heat oven to 180C/160C fan/gas 4.
- Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden.
- Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water.
- Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
- Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set.
- Cool and serve with vanilla ice cream or double cream.
BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE
- 1 cup packed light brown sugar
- 3/4 cup dark corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons bourbon
- 2 tablespoons molasses
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 2/3 cup pecan halves
- 1/2 (425g) package refrigerated shortcrust pastry
- Cooking spray
- 1/2 ounce/15g bittersweet chocolate, chopped (or more)
- Preheat oven to 180°C.
- Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
- Roll dough into a 13-inch circle; fit into a 20-22cm removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust.
- Bake at 180° for 45 minutes or until center is set.
- Cool completely on a wire rack.
- Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute or melt over bain-marie. Stir until smooth.
- Drizzle chocolate over tart.
Please note that the amounts in the recipe for poached pears are approximate.
- 1 cup white wine
- 1 1/3 cup red wine
- 1 cup water
- 1 whole vanilla bean
- 2 cinnamon sticks
- 1/2 Tbspn cloves
- 2 extra ripe Anjou pears
- 10 firm ripe Seckel pears (4 Bosc pears also work, if Seckels aren’t available)
- In a deep medium saucepan, combine the wine, water, and sugar. Split the vanilla bean; scrape the seeds into the saucepan and add the entire bean. Add the cinnamon sticks and cloves.
- In a food processor, puree the extra ripe Anjou pears. Strain the puree through a fine sieve into the wine mixture in the saucepan.
- Bring the contents of the saucepan to a boil and then reduce to a simmer.
- Meanwhile, use a melon baller to remove the center of the seckel pears, starting from the bottom. Peel each pear.
- Once the wine mixture has come to a simmer, add the seckel pears. Cook at a simmer until done, about 10 minutes, depending on the original firmness of the pears.
- Strain the pears from the liquid once they are done and set them on a cooling rack to cool and drain. Keep the remaining poaching liquid in the refrigerator for future use.
Frangipane tart filling
- 3/4 cup blanched and slivered almonds
- 2 tspn AP flour
- 1 tspn cornstarch
- 2/3 cup sugar
- 6 Tbspn butter, at room temperature
- 1 large egg + 1 egg white
- 1 tspn vanilla
- 1 tspn almond extract
- 1 tspn brandy
- n a food processor, combine the almonds and flour. Grind finely.
- Add in sugar, butter, and flavorings. Blend.
- Finally, blend in the eggs until the mixture is smooth.
- Allow the filling to rest in the refrigerator for two to three hours.
Sweet tart pastry crust
makes enough for a 9″ round tart
- 1 3/4 cups AP flour
- 7 Tbspn cold butter
- 4 Tbspn sugar
- 1 egg yolk
- 1 1/2 Tbspn water
- 1/2 Tbspn almond extract
- Preheat oven to 220 degrees C.
- Combine all ingredients in a food processor. Blend just until a dough begins to form.
- Remove from food processor and place the dough on a floured work surface. Knead gently just until the dough comes together. Chill if the dough is too warm.
- Roll out the pastry or pat down evenly into the bottom of the pan. (The patting works perfectly for this crust.)
- Chill the dough for about 20 minutes in the freezer.
- Using a fork, prick the bottom of the pastry several times. Top with a layer of foil or parchment paper and then fill the crust with pie weights. (I use dried beans–multi-purpose! Don’t waste your money on pie weights.)
- Bake in the oven for about 15 minutes until almost done. Remove and let cool.
Tart assembly and final baking
- additional ingredient: apricot jam/preserves
- Preheat oven to 180 degrees C.
- Spoon the frangipane filling into the baked tart shell and smooth.
- Slice the poached pears thinly and arrange on top of the frangipane filling. The filling will puff up during baking, so keep that in mind when you make your pear arrangements.
- Bake the tart for 40-50 minutes, until the frangipane is puffed and firm to the touch.
- Remove from oven and let cool.
- Heat the apricot jam in the microwave until it is liquid. Using a pastry brush, brush a thin layer of glaze onto the tart.