Chocolate Pecan Tart / Bourbon-Pecan Tart with Chocolate Drizzle

Image

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 🙂

VERSION 1

CHOCOLATE PECAN TART & MAPLE SYRUP

INGREDIENTS:

  • 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

METHOD:

  1. Heat oven to 180C/160C fan/gas 4.
  2. 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.
  3. Remove from the oven and cool.
  4. Melt the chocolate and butter together in a large bowl over a pan of simmering water.
  5. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
  6. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set.
  7. Cool and serve with vanilla ice cream or double cream.

VERSION 2

Image

BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE

INGREDIENTS:

  • 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)

METHOD:

  1. Preheat oven to 180°C.
  2. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
  3. 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.
  4. Bake at 180° for 45 minutes or until center is set.
  5. Cool completely on a wire rack.
  6. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute or melt over bain-marie. Stir until smooth.
  7. Drizzle chocolate over tart.

Everything but the kitchen sink cookies

INGREDIENTS:

makes nine 6-inch cookies 

  • 2 1/4 cups (320 gr) AP flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn salt
  • 2 tspn finely ground Turkish coffee
  • 1 cup (8 oz) unsalted butter, at room temperature
  • 3/4 cup (120 gr) dark brown sugar
  • 1 cup (200 gr) white sugar
  • 1 1/2 Tbspn dark molasses
  • 2 eggs
  • 2 Tbspn cream or milk
  • 1 Tbspn vanilla extract
  • 4 cups of mix-ins: 1 cup each of pretzels (chopped), Butterfingers (chopped), marshmallows, dark chocolate chips

METHOD:

  1. Preheat oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
  2. Whisk to combine the AP flour, baking powder, baking soda, salt, and finely ground Turkish coffee. Set aside.
  3. In a separate bowl, cream the butter until light, about 2 minutes. Gradually add the sugars and mix until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed. Add the molasses to the butter and beat until combined. Add the eggs one at a time, beating well after each addition. Beat in the milk and vanilla extract. In two stages, beat in the flour mixture on low until thoroughly combined. Fold in the mix-ins.
  4. Scoop the dough into large rounds onto the prepared cookie sheets, about two cookies per half-sheet baking pan. Leave ample room between each cookie. Dip your fingers in water and lightly spread out and press the dough into a circle.
  5. Bake for 12-15 minutes, until the edges are lightly browned. Remove from oven and let cool on a wire rack.

Note: If you don’t have Turkish coffee, substitute with finely ground regular coffee and a pinch or two of ground cardamom.
Note: This recipe can support up to four cups of mix-ins. Feel free to mix in anything you can think of or have in your cabinets: potato chips, nuts, dried fruits, chopped candy bars, cereal, last year’s Halloween candy, next year’s Halloween candy…. The sky’s the limit!

Dark Chocolate Chip and Currant Biscotti

INGREDIENTS:

makes ~60 cookies according to Lebovitz (I got ~40)

  • 350 gr AP flour
  • 1 tspn baking powder
  • 100 gr white granulated sugar
  • 100 gr dark brown sugar
  • 3 large eggs
  • 1 tspn vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • 1/2 cup dried currants

METHOD:

  1. Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
  2. Whisk to combine the flour and baking powder in a bowl. Set aside.
  3. In the bowl of a stand mixer, combine the eggs, white sugar, dark brown sugar, and vanilla extract. Using the whisk attachment, whisk on medium high for about five minutes, until the batter has considerably thickened.
  4. Gently fold the flour into the egg mixture.
  5. Add and gently mix in the chocolate chips and dried currants.
  6. On a lightly-floured surface, divide the dough into two portions. Shape each portion into a log about three inches in diameter, and transfer the logs to the prepared baking sheet, allowing a few inches in between the logs because they will spread in the oven. Wet your hands lightly with water and smooth the outsides of the dough logs.
  7. Bake for 20 minutes, rotating the baking sheet once halfway through baking, until the logs are lightly golden brown. Remove from oven and let cool on the baking sheet for about 10-15 minutes.
  8. Decrease the oven temperature to 150 degrees C.
  9. Transfer the logs to a cutting board and using a sharp, serrated knife, slice the logs into ~3/4″ pieces. Transfer the pieces, cut-side up back onto the lined baking sheet.
  10. Bake the cookies again for 15-20 more minutes, rotating once half-way through baking. Remove cookies and let cool on a wire rack. Cookies will continue to harden when cooling.  Store in an airtight container.

Coconut Rose Chocolate Macaroons

INGREDIENTS:

makes ~50 small macarons or 20-30 large macaroons

for macaroon shells*:

  • 200 gr powdered sugar
  • 120 gr blanched and slivered almonds
  • 20 gr unsweetened dried coconut flakes (not the sugared kind!)
  • 30 gr granulated sugar
  • 100 gr egg whites, at room temperature
  • 1/4 tspn cream of tartar
  • 1/8 tspn coconut extract
  • 1/8 tspn rose extract

METHOD:

  1. Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.
  2. Combine the powdered sugar, almonds, and dried coconut flakes in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.
  3. In a small bowl, have ready the granulated sugar.
  4. In a separate mixing bowl, combine the egg whites and the cream of tartar. Using a balloon whisk, quickly stir the mixture until the entire surface is covered with foam. Then, start whisking the egg whites, gradually adding in the granulated sugar once the egg whites are very frothy. Whisk until you reach glossy, almost-stiff peaks.
  5. Gently fold the sifted almond and powdered sugar mixture into the egg whites in two to three stages, adding the coconut and rose extracts as you go. Mix just until the ingredients are incorporated and the batter slowly re-absorbs peaks. Do not overmix!
  6. Transfer the macaroon mixture to the prepared piping bag and pipe rounds on the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.
  7. Rest the macaroons for at least 30 minutes (and up to 60), until the outside shells are no longer tacky and sticky to a light touch.
  8. Preheat oven to 145 degrees C, with the oven rack in the bottom third of the oven.
  9. Bake the macaroons in the oven, one sheet at a time, for 24-28 minutes total, rotating the sheet half-way through the baking time to insure even baking.
  10. Remove from oven and let cool.

*Note: the resting and oven temperature and times are adjusted to what works in my kitchen and oven (which, to my knowledge and according to two oven thermometers, is quite accurate). Please note that you may have to adjust according to what works in your kitchen and oven.

for coconut-rose chocolate ganache:

  • 1/2 cup coconut cream (see note below)
  • 1 Tbspn butter
  • 1 tspn rose water
  • 2 tspn corn syrup
  • 4 oz. dark chocolate, chopped

METHOD:

  1. In a small saucepan, combine the coconut cream, butter, rose water, and corn syrup. Bring to a simmer.
  2. Once the coconut cream mixture is simmering, remove from heat and add the chocolate. Whisk until smooth.
  3. Let cool completely, and use to fill macaroons.
  4. Once the macaroons are filled, let them “cure” in an airtight container in the refrigerator overnight before serving.

Note: for coconut cream, skim the cream off the top of a can of coconut milk. A little bit of milk is okay.

Green Apple Jasmine Sorbet Sandwiches with Chocolate Snaps

INGREDIENTS:
Green Apple Jasmine Sorbet

  • 1 1/4 lbs granny smith apples, cored and chopped (leave peel on!)
  • 1 cup + 3/4 cup water
  • 3/4 cup sugar
  • 1/4 tspn salt
  • freshly squeezed juice of half a lemon
  • 1/4 cup pearl jasmine tea leaves
  • a pinch of powdered green food coloring (optional)

METHOD:

  1. Combine the apples, 1 cup of water, sugar, salt, and freshly squeezed lemon juice in a pot and bring to a boil. Cover loosely, lower heat and simmer for about 20 minutes, until the apple chunks are very tender.
  2. Meanwhile, bring the remaining 3/4 cup of water to a simmer and brew the tea leaves. Let steep covered.
  3. Once the apples are tender, remove the pot from heat and add the tea and tea leaves into the pot. Cover tightly and let cool at room temperature.
  4. Once cool, press the contents of the pot through a fine mesh strainer. Discard the apple peels and tea leaves that are left behind.
  5. If a smoother sorbet is desired, puree the strained apple sauce in a food processor with the powdered green food coloring, if using, until smooth. Cover with plastic wrap and chill thoroughly in the refrigerator.
  6. Once chilled, freeze the sorbet base in your ice cream maker of choice. Once churned, you may want to let the sorbet harden further overnight in the freezer.

Note: now’s the time to break out the good quality green tea–the better the green tea you start with, the better this sorbet will taste.

INGREDIENTS:
Chocolate Snaps

  • 1 1/2 cups (210 gr) AP flour
  • 1/4 cup + 2 Tbspn (75 gr) Dutch-processed cocoa powder
  • 1 1/4 tspn baking powder
  • 1/8 tspn salt
  • 1 stick (4 oz./112 gr) butter, at room temperature
  • 1/2 cup + 2 Tbspn (125 gr) sugar
  • 1/4 tspn vanilla extract
  • 2 egg yolks

METHOD:

  1. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Cream the butter and sugar in a mixer with the paddle attachment for 3-5 minutes, until light and fluffy. Scrape down the bowl.
  3. Add the vanilla extract and egg yolks to the butter and sugar, one at a time and beating well after each addition.
  4. Mix in the prepared flour in two to three additions. Press together into a dough, wrap with parchment paper or plastic wrap and chill for one hour.
  5. Preheat the oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
  6. Roll out the chilled dough on a lightly floured surface. Using a cookie cutter, cut out your desired shapes. Keep the dough cool as you work with it.
  7. Bake for 10-12 minutes, rotating once halfway through the baking.
  8. Once done, remove from oven and let cool briefly before removing the cookies from the baking sheet and placing them on a wire rack to continue cooling. Cookies will continue to harden as they cool.

Chocolate-covered Jam Sandwich Cookies

INGREDIENTS:
makes 20 – 24 cookies

  • 1 tspn baking powder
  • ¼ tspn salt
  • 2 cups (280 g) all purpose flour
  • 12 + 1 Tbspn butter, softened
  • ¼ cup (50 g) sugar
  • ¼ cup (28 gr) powdered sugar
  • 1 egg
  • jam or marmalade
  • 89 g (3 oz) dark chocolate
  • 89 g (3 oz) heavy cream

METHOD:

  1. Combine the baking powder, salt, and flour in a bowl. Set aside.
  2. In a mixer bowl, cream 12 Tbspn of butter for 2 – 3 minutes until light and fluffy.
  3. Gradually add the sugar and powdered sugar and continue to beat for a few minutes more.
  4. Add the egg and beat well.
  5. Add the flour mixture in three stages, mixing just until combined.
  6. Turn the dough out onto a work surface and form into a ball. Wrap in parchment paper or plastic wrap and refrigerate for at least 2 hours or overnight.
  7. Preheat oven to 180˚ C. Prepare baking sheets lined with parchment paper or silpats.
  8. Roll out the cold dough on a lightly floured surface to a ½-inch thickness. Using a 1¾-inch cookie cutter, cut out small rounds. Reroll the leftover dough and continue to cut out cookies. Place cookies on a prepared baking sheet and refrigerate for at least 10 minutes if the dough is no longer cold.
  9. Bake each sheet for 15 minutes, rotating once half-way through the baking time. Cookies are done when the edges begin to turn golden. Remove from oven and let cool completely on a wire rack.
  10. To assemble, spread a small amount of jam on a cookie and sandwich with another one.
  11. Finely chop the dark chocolate and place in a bowl.
  12. Combine the heavy cream and remaining 1 Tbspn of butter in a small saucepan over medium heat. Bring to a simmer, remove from heat, and pour on top of the chocolate. Let sit for a minute, and then whisk until smooth.
  13. Dip the cookies in the chocolate ganache, shaking gently to remove the excess, and let dry on a sheet of parchment paper or silpat for at least 2 hours until the ganache has firmed up and is no longer liquid.

Chocolate beet root cake with kale chips and toasted almonds

INGREDIENTS:
makes one 9-inch bundt

for cake:

  • 2 small beets (200 g total)
  • 240 g all-purpose flour
  • 1 tspn baking soda
  • 1/2 tspn baking powder
  • 1 tspn salt
  • 2/3 cup cocoa powder
  • 12 Tbspn butter, at room temperature
  • 200 g brown sugar
  • 150 g granulated sugar
  • 2 eggs
  • 1 tspn vanilla extract
  • 1/2 cup creme fraiche
  • 3/4 cup whole milk
  • 1/2 cup hot coffee

METHOD:

  1. Preheat oven to 180 degrees C. Wrap the beets in aluminum foil and place on a baking tray. Roast for 30 minutes or until fork-tender. Remove from oven and let cool completely. When cool, cut off the tails, and peel the beets. Grate the beets and set aside.
  2. Prepare a bundt mold by greasing and flouring the inside. Keep the oven at 180 degrees C.
  3. In a bowl, whisk to combine the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
  4. Put the butter in a mixer bowl with the paddle attachment. Cream until light, about 2 to 3 minutes. Add the brown sugar and granulated sugar and continue beating on medium until light and fluffy, about 2 to 3 more minutes. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract.
  5. In two stages, add in the flour mixture, alternating with the creme fraiche and the whole milk. Mix well until combined but do not overmix. Pour in the hot coffee and mix. Fold in the grated beets.
  6. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out cleanly. Remove from the oven and let cool on a wire rack at least 20 minutes before unmolding from the pan. Let cool completely on the rack.

for ganache:

  • 9 oz dark chocolate, chopped
  • 7.5 oz heavy whipping cream
  • 3 Tbspn butter

METHOD:

  1. In a heatproof bowl, melt the chocolate over a pan of simmering water.
  2. In a saucepan, heat the cream and butter just until simmering.
  3. Pour the hot cream mixture over the chocolate. Remove from heat, and let sit for a minute or so.
  4. Stir the cream into the chocolate until smooth. Cool until tepid and slightly thickened, and pour/spread onto the cake.

for kale chips and almonds:

  • 1 bunch curly kale, stemmed
  • 1 Tbspn olive oil
  • flaked sea salt
  • 1/4 cup sliced almonds

METHOD:

  1. Preheat oven to 150 degrees C.
  2. Chop the kale into medium-sized pieces. Toss with olive oil. Spread in a single layer on a baking sheet. Sprinkle with flaked sea salt. Bake for 20 minutes, or until crisp. Remove from oven and let cool completely on a wire rack.
  3. Meanwhile, spread the sliced almonds out in a single layer on a baking sheet. Toast in the oven for about 10 minutes, rotating once, until lightly golden. Remove from oven and let cool completely.
  4. Either layer the kale chips and almonds on the cake, or smash into crumbs and sprinkle on the cake for a bit of savory bite.

Note: Use the kale chips shortly after they are made (or keep in an airtight container), and add them to the cake just before serving. The kale will soften if left to the open air and on the cake too long.