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.
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No-bake peach and almond tartlets

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INGREDIENTS:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1 cup mascarpone cheese
  • 3/4 cup 35% cream
  • 3 tbsp honey
  • 2 tbsp orange-blossom water
  • 1 tsp vanilla
  • 2 large ripe, firm peaches, peeled and diced
  • 1 tbsp granulated sugar
  • 1/4 cup slivered almonds, toasted

METHOD:

  1. Stir crumbs with butter in a medium bowl, until mixture is moist. Line 8 cups in a muffin tin with cupcake liners. Scoop a scant 3 tbsp crumb mixture into each cup. Firmly press from centre of liner to edges and up the sides until crust is even with rim. Refrigerate until firm.
  2. Beat mascarpone with cream, honey, orange-blossom water and vanilla in a large bowl with an electric mixer on medium-high until fluffy, about 2 min. Remove muffin tin from refrigerator and fill prepared crusts with mascarpone mixture up to the rim. Smooth tops. Refrigerate for about 1 hour.
  3. Stir peaches with sugar in a small bowl. Let sit until peaches soften, about 15 to 20 min. Drain liquid and stir in almonds.
  4. Unmold tartlets onto individual dessert plates. Scoop mixture over each tartlet.

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.

Tart des Tropiques (Tropical Meringue Tart with lime, coconut & sesame)

INGREDIENTS:
makes one 9-inch round tart, or equivalent thereoffor pastry:

  • 260 g all-purpose flour
  • 72 g sesame seeds
  • 50 g sugar
  • â…› tspn salt
  • 7 Tbspn butter, cut in pieces
  • 1 large egg yolk
  • 1 Tbspn sesame oil
  • 3–3½ Tbspn water
  • 1 large egg white

for lime curd:

  • 8 Tbspn butter, cut in pieces
  • Âľ cup freshly squeezed lime juice
  • 125 g sugar
  • pinch of salt
  • 3 large egg yolks
  • 3 large eggs
  • zest of 2 limes

for meringue:

  • 3 large egg whites
  • 94 g sugar
  • pinch of salt
  • pinch of cream of tartar
  • 1 tspn coconut extract
  • toasted sesame seeds
  • toasted coconut chips

METHOD: 

  1. for pastry. Combine the flour, sesame seeds, sugar, and butter in the bowl of a food processor and pulse until the butter is the size of small peas. Add the egg yolk and sesame oil and pulse to combine. Add the water, one tablespooon at a time, while processing, just until the dough holds together when pressed between two fingers. Do not overmix. Remove the dough from the food processor, form into a small, flat disc, cover tightly with plastic wrap or parchment paper, and refrigerate for at least one hour. The dough should be firm to the touch.
  2. Preheat oven to 220° C. On a lightly floured surface, roll out the cold dough to ⅛-inch thickness. Transfer to tart pan, press in the bottom and sides, and prick the bottom a few times with a fork. Return the pastry to the refrigerator if it has softened. Line with a piece of parchment paper, fill with pie weights or beans, and bake for 13 to 15 minutes. Remove the weights and the parchment paper, brush the insides of the pastry with a small amount of egg white, and return to the oven for 3 to 5 minutes more, until the crust is golden brown. Remove from oven and let cool completely on a wire rack.
  3. for lime curd. Preheat oven to 190° C. Suspend a bowl over simmering water. Place the butter, lime juice, sugar, and salt in the bowl and let cool, whisking occasionally, until the butter has completely melted. Meanwhile, in a separate bowl, beat the eggs and yolks to combine. When the butter has melted, temper the eggs by gradually and slowly pouring about half of the butter mixture into the eggs, whisking continuously. Continue to cook over simmering water, stirring and scraping the bottom of the bowl with a spatula, until thick, about 10 to 12 minutes. Remove from heat, stir in the zest, and pour the curd into the prepared tart shell. Bake the tart for 10 minutes. Remove and let cool completely.
  4. for meringue. In a bowl suspended over simmering water, beat the egg whites, sugar, salt, and cream of tartar until hot to the touch (60° C on an instant read thermometer). Immediately add the coconut extract and transfer to the bowl of a stand mixer with the whisk attachment. Beat just until stiff, glossy peaks form. Do not overbeat! Immediately pipe the meringue onto the cooled tarts, and brown under the broiler or with a kitchen torch. Top with toasted sesame seeds and coconut chips.

Raspberry Rose “Hidden” Chocolate Tart

INGREDIENTS:
makes one 9″ tart for pastry crust:

  • 1 3/4 cups AP flour (~6 oz/260 grams)
  • 7 Tbspn butter, cold and cut into pieces
  • 1/4 cup sugar
  • 1 egg yolk
  • 3-4 Tbspn dried rose buds
  • 1 Tbspn rose extract
  • 1-2 Tbspn water

METHOD:

  1. Combine the ingredients in a food processor and pulse just until a dough begins to form.
  2. Remove the pastry dough from the food processor, form into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
  3. Preheat oven to 220 degrees C.
  4. Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh it down with pie weights (or dry beans, which is what I use).  If making tartelettes, just prick the bottom of the pastry without weighing them down.
  5. Bake for 15-18 minutes, until the pastry looks golden.
  6. Remove from the oven and let cool.

for “hidden” chocolate ganache filling:

  • 3 oz. bittersweet or dark chocolate, finely chopped
  • 2.5 oz. heavy cream
  • 1/2 Tbspn butter
  • 1/2 Tbspn Godiva chocolate liquor, optional

METHOD:

  1. Place chocolate in a heat-proof bowl and set aside.
  2. In a saucepan, combine heavy cream and butter. Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer.  Remove from heat.
  3. Pour the hot cream onto the prepared chocolate. Let sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.  Stir in the liquor, if using.
  5. Immediately pour the chocolate into the bottom of the prepared tart crust and let cool.

for pastry cream:

  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 egg
  • 3/4 cups sugar
  • 2 Tbspn AP flour
  • 1 tspn vanilla extract

METHOD:

  1. Bring the milk to just a simmer.
  2. In a separate bowl, whisk together the egg and sugar.  Whisk in the flour.
  3. Using the simmering milk, temper the egg mixture by adding a little bit of the hot milk at a time, whisking constantly.
  4. Return the milk and egg mixture to heat, stirring and scraping the bottom of the saucepan until the mixture thickens and can thickly coat the back of a spoon.
  5. Immediately remove from heat and stir in vanilla.
  6. Let cool.  Once cool, pour on top of the chocolate in the tart crust and smooth.  Refrigerate for at least an hour to let it set.

for assembly:

  • raspberries
  • raspberry-apricot jam (or, just apricot jam)

METHOD:

  1. In a large saute pan, melt a few tablespoons of jam–how much you’ll need will be proportional to how many raspberries you dare to pile on top of your tart.
  2. Once the jam has melted, add the raspberries and gently! roll them around the pan so that they are evenly coated with melted jam.  Remove from heat immediately and pile away!

Orange/Pomegranate/Almond Dark Chocolate Tart

INGREDIENTS:
makes 1 large 9″ tart
(if making tartelettes, double the pastry crust recipe.)

for pastry crust:

  • 1 3/4 cups AP flour (~6 oz/260 grams)
  • 7 Tbspn butter, cold and cut into pieces
  • 1/4 cup sugar
  • 1 egg yolk
  • 1-2 Tbspn freshly grated orange zest (I used one blood orange)
  • 1 Tbspn almond extract
  • 1-2 Tbspn water

METHOD:

  1. Combine the ingredients in a food processor and pulse just until a dough begins to form.
  2. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
  3. Preheat the oven to 220 degrees C.
  4. Roll out the pastry crust.  Prick the bottom of the crust several times with a fork.  Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans, which is what I use).  If making tartelettes, just prick the bottom of the pastry without weighing them down.
  5. Bake for 15-18 minutes, until the pastry looks golden.
  6. Remove from the oven and let cool

for chocolate ganache filling:

  • 12 oz. bittersweet or dark chocolate, finely chopped
  • 10 oz. heavy cream
  • 2 Tbspn butter
  • 2 Tbspn Pama pomegranate liquor

METHOD:

  1. Place chocolate in a heat-proof bowl and set aside.
  2. In a saucepan, combine heavy cream and butter.  Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer.  Remove from heat.
  3. Pour the hot cream onto the prepared chocolate.  Let sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.  Stir in the pomegranate liquor.
  5. Pour into the prepared tart crust.  Let set until completely cool, about 1-2 hours.  If adding toppings, like fresh pomegranate seeds or almond slices, add these right when the ganache begins to set, about 10-15 minutes.  Serve at room temperature.

Fig, Mascarpone, and Pistachio Tart

INGREDIENTS:
makes one 9″ tart, or six 4.5″ tart, or ~32 mini tartlettes

for pastry:

  • 240 gr AP flour
  • 65 gr shelled raw pistachios
  • 50 gr sugar
  • 7 Tbspn butter, cold
  • 1 egg yolk
  • 3-4 Tbspn water, cold

METHOD:

  1. In a food processor, combine the flour, pistachios, and sugar and process until the pistachios are finely ground.
  2. Using the food processor or a pastry cutter, cut the cold butter into the flour mixture until the size of small peas.
  3. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
  4. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  5. Preheat the oven to 220 degrees C.
  6. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  7. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for filling:

  • 450 gr mascarpone cheese
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tspn vanilla extract
  • freshly grated zest of 1 lemon

METHOD:

  1. In a mixer bowl with the whisk attachment, whip the mascarpone, brown sugar, and heavy cream on medium high until soft peaks.
  2. Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
  3. Spoon the filling into the cooled tart shell, and smooth with a spatula.

for topping:

  • 2 punnets figs
  • 2 Tbspn honey
  • 2 Tbspn raspberry jam (or fig or apricot, or any mixture thereof)

METHOD:

  1. Cut the figs into quarters and arrange on top of the mascarpone tart filling.
  2. Warm the honey and jam together, either over the stove or in the microwave. Brush over the arranged figs.