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Chocolate & pecan tart

Chocolate & pecan tart

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A star rating of 4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that

Nutrition: per serving (6)
HighlightNutrientUnit
kcal898
fat63g
saturates19g
carbs75g
sugars47g
fibre4g
protein13g
low insalt0.6g
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Ingredients

  • 375g pack shortcrust pastry
  • a little flour , for dusting
  • 185g dark chocolate
  • 50g salted butter
  • 4 eggs , beaten
  • 200ml maple syrup
  • 200g whole pecan nuts

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. 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. Remove from the oven and cool.

  • STEP 2

    Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

RECIPE TIPS
MATT SAYS...

This make-ahead pud is a real family favourite – especially with the younger members of the family. A cross between pecan pie and chocolate tart, what’s not to love?

Recipe from Good Food magazine, December 2009

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Overall rating

A star rating of 4 out of 5.17 ratings
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