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.
- 1 stick unsalted butter
- 2 egg yolks
- 1 cup sugar
- 1 cup cocoa
- 4 tbs orange liqueur, such as Triple Sec or Grand Marnier
- 7 oz tea biscuits and/or plain butter cookies
- 3 oz chopped pistachios
- 2 tbs chopped bittersweet chocolate
- powdered sugar, for decoration
- Break cookies into a large bowl and sprinkle with ½ the Grand Marnier, set aside.
- In a bowl, vigorously mix egg yolks with sugar until the mixture turns thick and the sugar is fully incorporated. Set aside.
- Meanwhile, heat the butter over low heat. With the back of a spoon smash the butter as it softens and begins to melt. Remove from heat as soon as the butter starts to liquify. Stir to combine.
- Next combine the broken cookies, butter and sugar mixture. Add the remaining ingredients and stir well to combine. The chocolate mixture will be sticky a bit messy to handle.
- Lay out a long sheet of wax paper or plastic wrap on a hard surface, about 18 inches long. Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper. Mold salami to the desired length and thickness, somewhere between 2-3 inches. Bring salami to one side of paper and roll paper around log gently but firmly, twist ends similar to that of a salami.
- Refrigerate for at least 2 hours, or overnight.
- When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.
- Keep refrigerated.
Note: Salami will be very firm when cutting slices, so its best to take it out of the refrigerator a few minutes before serving. Entire salami can be cut into slices and refrigerated to make it easier to serve later. Or if entertaining, salami can be presented whole and guests can cut their own slices.
Makes about 20 truffles
- 200g of good quality dark chocolate (at least 70% cocoa) – broken into pieces
- 1/4 cup raisins – chopped
- 1/4 cup rum
- 1/2 cup heavy cream
- 1 1/2 tbsp unsalted butter
- 1 tsp vanilla paste (or 1 tsp of vanilla extract)
- 1 tsp of strong espresso or instant coffee granules (optional)
- 2 tbsp of cocoa powder
- Cocoa powder
- Finely chopped nuts (walnuts, hazelnuts, pecans or almonds)
- Shredded coconut
- Spices like cinnamon, cayenne pepper, orange zest, etc
- In a bowl, soak the raisins in rum for one hour (at room temperature).
- In a saucepan, over low heat, bring the cream to a simmer. Then add the butter and stir with a plastic spatula until melted.
- Next, add the chopped chocolate, and when it begins to melt, turn the fire off and continue to stir until the chocolate is completely melted (be careful not to burn the chocolate).
- Then mix in the cocoa powder, vanilla paste, and espresso, and stir until smooth. Finally, stir in the raisin rum mixture, and transfer to a bowl.
- Once the chocolate ganache has cooled on the counter, cover the bowl and place it in the fridge. Chill for an hour until the ganache is firm.
- Lay out a sheet of non-stick baking paper. Prepare coatings in separate bowls. With your palms or a small spoon, form the chocolate into balls, then roll each one in the coating and place them on the baking paper. Transfer the truffles, along with the baking paper, to an airtight container and refrigerate.
- Truffles can be refrigerated for a couple of weeks or for a few months in the freezer. Before serving, let the truffles sit at room temperature for about 30 minutes.
Tips on making truffles:
– It’s important to keep the ganache mixture cool after it is removed from the refrigerator, so it doesn’t melt too much when you are forming the balls and coating them. Try placing the small bowl of ganache on top of a bigger bowl layered with ice. (Also, coat your hands with some cocoa powder to prevent your warm fingers from melting the chocolate)
– If the ganache gets too soft for shaping, just pop the ganache back in the freezer for five minutes. If you are making a bigger batch, divide the ganache into separate containers.
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.