No image available
Member recipe

Pecan & choc tarte

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 10

Chocolate take on a classic tart

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • For the pastry:
  • 320g salted butter, chilled and cubed
  • 160g caster sugar
  • 500g plain flour
  • 1 egg
  • Filling:
  • 200g maple syrup
  • 20g muscovado sugar
  • 20g salted butter
  • 80g dark chocolate, finely chopped
  • 3 eggs
  • 150g pecan halves
  • 23cm loose-based, fluted tart pan
  • baking beans

Method

    1. To make the pastry, put the butter, sugar and flour in a large bowl and rub between your fingertips until the texture resembles fine breadcrumbs. Add the egg and work the mixture with your hands to a smooth paste.
    2. Wrap the dough in clingfilm and refrigerate for about 30 minutes till firm.
    3. Preheat the oven to 190C/ 375F/ Gas mark 5.
    4. Roll out the chilled pastry on a lightly floured surface into a circle about 30cm in diameter and 3mm thick. Drape the pastry over a rolling pin and transfer it to the tart pan. Gently mould the pastry into the base and sides. The pastry is fragile to handle but gaps can be repaired with surplus pastry. Trim the top edge with a sharp knife. Prick the base in a few places with a fork and line the tart case with a sheet of baking parchment. Fill the tart case with baking beans and blind bake in the preheated oven for 15-20 minutes.Take out of the oven, remove the baking parchment and baking beans and return for another 5 minutes to lightly cover the pastry. Remove from the oven and reduce the oven temperature to 150C/ 300F/ gas mark 2.
    5. To make the filling, put the maple syrup, sugar and butter into a saucepan and stir over a medium heat until melted. Remove from the heat and add chocolate, stirring until it has melted and the mixture is smooth. Add the eggs and beat into the mixture. Finally, stir in the nuts.
    6. Pour the mixture into the tart case and bake in the preheated oven for 30-35 minutes or until the filling is just set.
    7. The tart can be served warm or at room temperature. It will keep for 2-3 days in an airtight container.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.