Recipe uploaded by

6 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Rolling out pastry

1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and use to line a 24cm tart tin. Chill for 15 minutes in the freezer or 30 minutes in the fridge. Line with baking paper and baking beans and bake for 10 minutes. Take out the beans and paper and bake for another 5 minutes. Let sit while you make the filling.
2. Turn oven down to 180C/fan 160C/gas 4. Melt the butter and chocolate in a large glass or metal bowl set over (not in) a pan of boiling water. Whisk in the sugar, eggs and vanilla, then the flour. Stir in the pecans, pour into the tart case and bake for 30 minutes. cool then serve with crème fraîche.

Per serving

867 kcalories, protein 9.9g, carbohydrate 85.3g, fat 56.3 g, saturated fat 22.2g, fibre 2.9g, salt 1.04 g

Latest comments and suggestions

• catherinelfoot

  10 April 2009

  catherinelfoot rated and commented on this recipe

  

  This was loved by my family, who have a very sweet tooth. It is also very easy to make. I think that the picture is a little misleading as they appear to have kept some nuts whole and arranged them on the top. This is not in the recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• blossom favs

  18 October 2009

  blossom favs rated and commented on this recipe

  

  Absolutely delicious. I kept the pecans whole and just decorated the top with them to make it look nice for a dinner party.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peachmelba

  18 October 2009

  Peachmelba rated and commented on this recipe

  

  Made this with bought pastry which was sweetened and tasted a bit lemony which I felt didn't really go too well with the chocolate but the filling was gorgeous, can't wait to try it out on my chocoholic buddy - she'll love it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mary Bagshaw

  20 October 2009

  Mary Bagshaw rated and commented on this recipe

  

  I made this for one of my birthday treats to take to work - everyone raved about it! Would make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mos

  23 October 2009

  mos rated and commented on this recipe

  

  Very sweet but fabulous. I choppped half the pecans and arranged the rest on top.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vlj

  30 October 2009

  vlj rated and commented on this recipe

  

  I made this for a friends party and everyone loved it, i chopped and added 125g of pecans but then added an extra ring of pecans on the top for decoration. lovely dessert!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10077/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 375g pack shortcrust pastry
• 125g salted butter
• 100g plain chocolate , chopped
• 200g golden caster sugar
• 2 eggs
• 1 tbsp vanilla extract
• 4 tbsp plain flour
• 125g pecan halves, roughly chopped
• crème fraîche to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour

Ingredients

• 375g pack shortcrust pastry
• 125g salted butter
• 100g plain chocolate , chopped
• 200g golden caster sugar
• 2 eggs
• 1 tbsp vanilla extract
• 4 tbsp plain flour
• 125g pecan halves, roughly chopped
• crème fraîche to serve

Per serving

867 kcalories, protein 9.9g, carbohydrate 85.3g, fat 56.3 g, saturated fat 22.2g, fibre 2.9g, salt 1.04 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk