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.
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
- Preheat oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
- Whisk to combine the AP flour, baking powder, baking soda, salt, and finely ground Turkish coffee. Set aside.
- 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.
- 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.
- 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!
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
- Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
- Whisk to combine the flour and baking powder in a bowl. Set aside.
- 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.
- Gently fold the flour into the egg mixture.
- Add and gently mix in the chocolate chips and dried currants.
- 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.
- 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.
- Decrease the oven temperature to 150 degrees C.
- 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.
- 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.
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
- Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.
- 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.
- In a small bowl, have ready the granulated sugar.
- 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.
- 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!
- 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.
- 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.
- Preheat oven to 145 degrees C, with the oven rack in the bottom third of the oven.
- 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.
- 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
- In a small saucepan, combine the coconut cream, butter, rose water, and corn syrup. Bring to a simmer.
- Once the coconut cream mixture is simmering, remove from heat and add the chocolate. Whisk until smooth.
- Let cool completely, and use to fill macaroons.
- 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.