Chocolate Pecan Tart / Bourbon-Pecan Tart with Chocolate Drizzle

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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

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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.

White Peach and Olallieberry Walnut Galettes

INGREDIENTS:
makes six individually-sized galettes, ~5 inches in diameter

for pastry:

  • 2 cups AP flour
  • 1 tspn sugar
  • 1/4 tspn salt
  • 12 Tbspn butter
  • 4 Tbspn cold water

METHOD:

  1. In a food processor or using a pastry cutter, mix the flour, sugar, and salt to combine.
  2. Cut in the butter to the flour mixture until it is the size of peas.
  3. Gradually add the cold water and pulse just until a dough begins to form.
  4. Remove the dough from the food processor and form into a ball. Wrap with plastic wrap or parchment paper and chill for at least 30 minutes.

for filling and baking:

  • 1/2 cup walnuts
  • 2 Tbspn flour
  • 2 Tbspn + 1 tspn sugar
  • 1 lb. firm and ripe white peaches, thinly sliced (~4 medium white peaches)
  • 2 heaping Tbspn light brown sugar
  • 1 Tbspn + 1 tspn cornstarch
  • 6 oz. olallieberries
  • heavy cream, for brushing on galettes
  • turbinado sugar
  • apricot jam

METHOD:

  1. Place a baking stone in the lower third of the oven. Preheat oven to 205 degrees C.
  2. In a food processor, grind together the walnuts, flour, and 2 Tbspn of sugar. Set aside.
  3. In a bowl, combine the peaches, brown sugar, and 1 Tbspn of cornstarch. Toss to coat the peaches and set aside for at least ten minutes. Set aside.
  4. In another small bowl, combine the olalliberries, remaining 1 tspn sugar, and remaining 1 tspn cornstarch. Set aside.
  5. Roll out the pastry into 6 six-inch circles. Pat down about 2 Tbspn of the ground walnut mixture in the center of each pastry circle, leaving about 2 inches of a border.
  6. Drain the fruit thoroughly. Arrange the sliced peaches on top of the ground walnut mixture in the pastry crusts and then top with berries.
  7. Fold the sides of the galettes over the fruit by rotating and pinching the dough.
  8. Brush the exposed dough on top with heavy cream and sprinkle the entire galette generously with turbinado sugar.
  9. Bake for 30-40 minutes until the pastry is golden brown and the fruit is bubbling. Remove from baking stone and oven and place the galette on a wire cooling rack.
  10. Warm the apricot jam and brush a thin layer over the fruit and top of galettes. Let the galettes cool a bit before serving, though they are best enjoyed warm with a scoop of maple nut ice cream on top. Galettes can be re-warmed in a 190 degree oven for 5 minutes.

Tip: When using fresh fruit, it’s important that your peaches are ripe but firm–soft peaches will release too much liquid. Also make sure to drain the fruit as directed in the recipe to avoid soggy galettes.

INGREDIENTS:
makes ~1 quart

for ice cream:

  • 1 1/2 cups heavy or manufacturing cream
  • 5 egg yolks
  • 1 1/2 cups whole milk
  • 2 Tbspn sugar
  • 3/4 cup maple syrup (the darker the better)
  • 1/8 tspn salt
  • 1/4 tspn vanilla extract

METHOD:

  1. Place cream in a bowl with a fine mesh sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium heat, combine the milk and sugar. Bring to a bare simmer.
  4. Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  5. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
  6. Pour the hot creme anglaise through the strainer into the cream. Stir to cool and then stir in the maple syrup, salt, and vanilla extract.
  7. Chill the mixture thoroughly. Meanwhile, make the walnut mix-in.

for walnut mix-in:

  • 1/2 cup + 1 Tbspn dark amber maple syrup
  • 1 1/2 cup walnuts, toasted for 10 minutes in a 350 degree oven and then chopped coarsely
  • large pinch of salt

METHOD:

  1. In a saucepan, cook the maple syrup until it comes to a full boil.
  2. Stir the walnuts into the maple syrup and return to a full boil.
  3. Remove the walnuts from heat and let them cool completely.
  4. Freeze the ice cream mixture in your ice cream maker of choice. freeze it in your ice cream maker of choice.
  5. In the last minute of churning, add the walnuts to the ice cream. Alternatively, fold the walnuts into the finished ice cream before returning the ice cream to the freezer.

Apricot Plum Crisp with Maple Nut Froyo

INGREDIENTS:
Apricot Plum Crisp
makes one 8 x 8″ baking dish

for filling:

  • 1 1/2 – 2 lb. apricots and plums, combined, pitted and sliced
  • 1/4 cup packed light brown sugar
  • 4 Tbspn corn starch

METHOD:

  1. Preheat oven to 205 degrees C.
  2. In a bowl, toss and combine all of the filling ingredients. Spoon into an 8×8″ baking dish. Set aside and make the crisp topping.

for crisp topping:

  • 1 cup rolled oats
  • 1/4 cup + 2 Tbspn buckwheat flour
  • 1/2 cup lightly packed light brown sugar
  • 1/2 tspn baking powder
  • 3/4 tspn salt
  • 1 tspn cinnamon
  • 1/3 cup butter, cold and cut into small pieces
  • 1/3 cup 2% Greek yogurt

METHOD:

  1. Combine all of the ingredients except the butter and yogurt in a bowl.
  2. Using a pastry cutter or fork, cut the butter and yogurt into the flour mixture until the butter is the size of small peas and evenly distributed throughout the mixture. Do not overmix.
  3. Spoon the topping over the fruit in the baking dish, patting it down if you need to pile more on.
  4. Bake for ~20-30 minutes, until the top is brown and the insides are bubbly. Remove and let cool briefly before serving.
Maple Nut Froyo
for stir-in walnuts:

  • 1/2 cup + 1 Tbspn dark amber maple syrup
  • 1 1/2 cup walnuts (~150 gr), toasted for 10 minutes in a 350 degree oven and then chopped coarsely
  • large pinch of salt

METHOD:

  1. In a small saucepan, heat the maple syrup just until it comes to a boil.
  2. Add the chopped walnuts and salt and return to a boil. Stir and cook for 10 seconds, then remove from heat and let cool completely.

for froyo base:

  • 3 cups 2% Greek yogurt
  • 3/4 cup dark amber maple syrup

METHOD:

  1. Whisk together the yogurt and maple syrup. Chill thoroughly in the refrigerator.
  2. Freeze according to your ice cream maker’s directions. Fold in the prepared maple walnuts in the last few minutes of freezing.
  3. If needed, put frozen yogurt in freezer to continue freezing until about the consistency of soft serve, about 1-2 hours. Serve with apricot-plum crisp.

Peanut Butter Banana Granola

Peanut Butter Banana Granola

Peanut Butter Banana Granola Ingredients

 

INGREDIENTS:

(Makes about 3 cups)

  • 1 banana, mashed
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 2 Tablespoons peanut butter
  • 2 Tablespoons oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips(optional)
  • 1/2 cup chopped nuts(optional)

METHOD:

  1. Preheat your oven to 180 degrees.
  2. In a large bowl, mix together the banana, oats, syrup, peanut butter, oil, cinnamon, vanilla and salt until evenly mixed.
  3. Spread the oats out in a thin layer on a non-stick baking surface.
  4. Bake for 25-30 minutes, breaking up the oats into clusters about 20 minutes into baking.
  5. When the clusters are golden and firm, remove them from the oven and let them cool.
  6. Once the granola has cooled, add chocolate chips or nuts if using. Store in a sealed container in the refrigerator when not eating. 

Double Banana Pancakes

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INGREDIENTS:

  • 2 cups sifted all-purpose flour
  • 2 teaspoons sugar
  • 4 teaspoons baking powder
  • 2 egg yolks
  • 1 teaspoon salt
  • 2 cups almond milk
  • 2 tablespoons butter (melted)
  • 2 bananas
  • 3 tablespoons canola oil

For the Banana Topping:

  • 2 bananas
  • 2 tablespoons butter

banana-pancakes

METHOD:

For the Banana Topping:

  1. Cut the bananas in about 1 ½ inch thick slices. Heat a medium size skillet on medium heat. Add the butter to the skillet. As soon as it melts, add the bananas. Turn the bananas as they cook until all sides are a golden brown color. Set aside while making the pancakes.

For the Pancakes:

  1. In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together and set aside for quick moment. Add the bananas to a small bowl and smash them with a fork. Then add to the flour mixture and stir together. Heat a large skillet on medium heat. Add a third of the canola oil (assuming that based on the size of the pan used you’ll need to make 3 batches of pancakes to use all of the batter).
  2. Then ladle the batter into to skillet to make the pancakes. As soon as the bottom side of the pancake turns a golden color (about 3 minutes), turn it over to cook the other side until it turns the same color. Continue adding the canola oil each time before adding the next batch of pancake batter to the skillet. Serve right away while hot and top with the browned bananas and your favorite syrup.

19-slice-banana

20-brown-bananas-in-skillet

21-browned-bananas

12-smash-banana

14-add-banana-to-batter

18-cooking-pancakes

23-bananas-on-pancakes

28-syrup-on-pancakes

Whole Wheat Applesauce Pancakes with Fresh Peach Compote

INGREDIENTS:

Compote:

  • 1 pound fresh peaches, skinned, pitted and sliced (or frozen)
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon cinnamon

Pancakes:

  • 2 1/4 cups unbleached whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/8 cup applesauce (unsweetened)
  • 3 egg whites, lightly beaten until frothy
  • 1 1/2 cup fat free milk

METHOD:

  1. In a medium saucepan, add the peaches, brown sugar, water and cinnamon and bring to a boil, turn the heat down to medium-low and simmer for 15 minutes, stirring occasionally, until the mixture has started to get thick and the liquid is syrupy.
  2. Mix dry ingredients in a batter bowl with a whisk until incorporated well.
  3. Add the applesauce, egg whites and milk and stir until the dry ingredients are incorporated.
  4. Preheat your griddle and using a 1/4 cup measure, pour the batter onto the hot griddle.  Top with sliced bananas and cook until the bottoms are golden and then flip.
  5. Serve with maple syrup and enjoy!

Banana Cake with Peanut Butter Frosting

Banana Cake with Peanut Butter Frosting

Banana Cake with Peanut Butter Frosting

Banana Cake with Peanut Butter Frosting

INGREDIENTS:

Serves 9

  • 1½ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • ¼ cup sugar
  • ½ cup maple syrup
  • ½ cup banana puree
  • ½ cup oil
  • ¼ cup water
  • 1 beaten egg (sub 4 teaspoons flax for vegan)
  • ¼ cup natural peanut butter
  • ¼ cup water
  • 2 tablespoons sugar
METHOD:
  1. Preheat oven to 180 degrees.
  2. In a large bowl, sift the flour, powder, soda, salt (and flax, if using).
  3. In a smaller bowl, combine sugar, maple syrup, banana puree, oil, water, and egg.
  4. Add wet ingredients to dry ingredients. Pour into a greased 9×9 baking dish. Bake for 20-24 minutes or until knife inserted comes out mostly clean.
  5. For the frosting, whisk peanut butter with sugar and water until smooth and fluffy. Add more peanut butter or water to achieve the desired consistency. Frost the cooled cake and serve immediately.
NOTES
This is best eaten the same day that you baked it. This cake is great (and a little lighter) without the frosting, too! And I actually used more like ½ cup of PB and ½ cup of water for the frosting