With the onset of autumn and the cooler days, this chocolate and pecan tart is a perfect sweet crunchy pudding for those lazy days tinkering in the garden; and with thoughts of Halloween and Thanksgiving looming would be an ideal treat to take to friends. I’ve called it a tart, but maybe it’s a pie – like pecan pie? No need to bake the pastry blind and it travels well…. straight into your mouth!
serves 8 (or more)
20cm pie/tart dish, greased and lined
INGREDIENTS – PASTRY
175g plain flour, plus extra for dusting
100g unsalted butter, diced
1 tbsp golden caster sugar
1 egg yolk
2 tbsp water (enough to bring pastry into a dough)
INGREDIENTS – filling
55g unsalted butter
3 tbsp cocoa powder
225ml golden syrup
70g dark brown sugar
175g pecan nuts, chopped roughly
1. First make the pastry. Place the flour into a large bowl, add in the butter and rub it in using your fingertips until it resembles fine breadcrumbs. Tip in the sugar, followed by the egg yolk and a little water and mix. You may need to add a little more water – just enough to bring the dough together. Wrap and place in the fridge while you prepare the filling.
2. In a heatproof pan, place the butter and melt it gently. You can do this over the BBQ too! Stir in the syrup and cocoa powder.
In a separate bowl, break in the 3 eggs and tip in the dark brown sugar and beat together with a hand whisk. Tip in the chopped pecan nuts and the melted syrup mixture. Stir well.
3. Line your pie dish with the pastry, trim the edges and pour in the chocolate mixture.
I baked this in my Kamado Joe Junior indirect at a temp of 170ºC for about 50 minutes until the filling was just set. Leave to cool slightly before slicing and eating. Serve with whipped double cream and a dusting of cinnamon.
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