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.

Breakfast Bars with Tart Cherries, Toasted Pecans, and Chocolate Chunks

INGREDIENTS:

Makes 12 bars

  • 3/4 cup whole wheat or spelt flour
  • 3/4 cup rolled oats
  • 1/4 cup wheat germ or bran, or oat bran
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons flaxseeds
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup chopped dried sour cherries (or other dried fruit)
  • 3/4 cup chopped bittersweet chocolate
  • 1/2 cup chopped, toasted pecans
  • 3 ounces (3/4 stick) unsalted butter, melted (optionally browned)
  • 1/2 cup brown sugar (dark or light)
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • zest of 1 orange

METHOD:

  1. Position a rack in the oven and preheat to 175ºC (350ºF).
  2. Line an 8×8″ pan with parchment paper, letting the sides hang over like a sling. (This will make removing the bars a cinch.)
  3. In a large bowl, whisk together the dries to combine. Stir in the dried fruit, chocolate and nuts.
  4. In a medium bowl, whisk together the wets to combine. Pour them into the dries and stir to combine thoroughly.
  5. Spread evenly in the parchmented pan, and bake for 30-40 minutes. The Bars should feel set and firmish in the center, with browned edges.
  6. Let cool for about 10 minutes, then remove from the pan and cut while still warm into 12 bars. Cool and store in an airtight container for up to a week or so, or wrap tightly and freeze for up to a couple months.

Chocolate Pecan Pie

INGREDIENTS:

  • Sugar – 1 1/2 cup
  • Breadcrumbs – 1 1/2 cup
  • Cinnamon – 2 teaspoons
  • Walnuts/Pecans – 1 1/2 cup grated
  • Eggs – 8
  • Cocoa – 2 teaspoons
  • Baking powder – 2 teaspoons

For syrup:

  • Water – 2 cups of tea
  • Sugar – 2 cups of tea
  • Cognac – 3 tablespoons (or more 🙂 )

For the glaze:

  • Heavy Cream – 1 cup of tea
  • Chocolate Couverture – 275 g

METHOD:

  1. Beat the eggs and sugar in a bowl with a mixer until it gets fluffy.
  2. In another bowl put all the remaining ingredients, stir and add to egg mixture.
  3. Beat them all together and pour the mixture into a well buttered/greased mold or pan.
  4. Bake for 45-50 minutes at 180 ºC.
  5. Put in a small saucepan the water along with the sugar and boil and towards the end add the brandy.
  6. Once the syrup has been cooked for 5 minutes, and our cake is ready and has cooled drizzle with syrup.
  7. For the glaze, melt the chocolate couverture over low heat and add the cream. Mix well and once the two materials have combined and the glaze is ready, start covering the cake.
  8. Decorate top with grated walnuts/pecans.