Jump to Main ContentJump to Primary Navigation
Top

Recipe: Sea-salted chocolate & pecan tart

pecantart_Hero.jpg

If you’re not into salted chocolate yet, this indulgent tart might tip the balance. With its sweet cocoa pastry, rich ganache filling and caramelised salted pecans, it would make a grand finale to any dinner party.

Kcal: 493 per serving

Saturated fat: 17.2g per serving

Preparation time: 20 minutes

Refrigerating time: 1 hour 15 minutes for the pastry, plus 2 hours for the filling

Cooking time: 25 minutes

Ingredients (serves 8):

For the crust:

  • 175g butter
  • 75g golden caster sugar
  • 2 egg yolks
  • 250g plain flour
  • 20g cocoa powder

For the filling:

  • 200g Madagascan dark chocolate (64% cocoa), in pieces
  • 200ml whipping/double cream
  • 200g light muscovado sugar
  • 10g Maldon sea salt

For the topping:

  • 100g caster sugar
  • 1 tsp Maldon sea salt
  • 100g pecan halves

Method:

Step 1: To make the crust, combine the butter and sugar in a food processor until light and creamy. Add the egg yolks and 35ml water then mix. Gradually add the flour and cocoa powder until pastry forms. Wrap in clingfilm and refrigerate for one hour.

Step 2: Sprinkle a surface with flour and roll out the pastry until it is about 5cm bigger than your tart ring or tin (24cm in diameter and 2.5cm deep recommended).

Step 3: Carefully line the ring or tin, pushing the pastry into the edges and folding the excess over the top before trimming it off. Refrigerate for 15 minutes to stop the pastry from shrinking in the oven.

Step 4: Preheat the oven to 180°C/ 350°F/gas mark 4. Line the tart with parchment paper, tip in baking beans, bake for 20 minutes. Lift the beans out and bake for five to eight more minutes until the base is dry. Allow to cool.

Step 5: Put all the filling ingredients in a glass mixing bowl. Place over a pan of very hot water and allow to melt together until glossy and thick. Pour into the cold, baked crust and refrigerate for two hours.

Step 6: For the topping, heat a saucepan and add the sugar, mixing until you have a golden liquid caramel. Add the salt and mix well. Sprinkle in the pecans and quickly pour the mixture onto a parchment sheet and spread out with a spatula. Allow to cool then chop up and dot over the tart. Cut slices with a hot, wet knife.

From Adventures With Chocolate by Paul A Young (£15.99, Kyle Books)

Related

CinnamonClubhero.jpg

Delicious recipes for June

banana-flower-salad.jpg

Could you eat 193 courses in 24 hours?

holidays.jpg

10 Holidays for the food obsessed

Comments

Latest...

Bon Appétit! 15 of the best French eateries across the UK

Think quick croissants, boozy brunches and hearty Gallic meals

by Nicola Colyer
14 Jul 2017

Haagen-Dazs has launched a boozy ice-cream collection

Vodka key lime pie ice cream, anyone?

by Jasmine Andersson
14 Jul 2017

Move over, gin: white port and tonic is the drink of the moment

Anyone for a swift P&T?

by Anna Brech
12 Jul 2017

Research discovers your coffee addiction has a major health benefit

“If you're not a coffee drinker, then you need to consider if you should start”

by Amy Swales
11 Jul 2017

Rejoice! A free rooftop gin bar is coming to London this summer

With herbal cocktails and views of the River Thames. Oh, happy days...

by Anna Brech
07 Jul 2017

London restaurant gives diners Instagram kits to take better photos

Upcycle your #foodporn game

by Anna Brech
05 Jul 2017

There’s a scientific reason why we should all eat more chocolate

Thank us later

by Moya Crockett
03 Jul 2017

Behold a new type of ice cream making waves on Instagram

Beautiful, vegan... and galactic

by Anna Brech
30 Jun 2017

Praise be, Domino's has made a chocolate pizza

And it's only £4.99

by Jasmine Andersson
30 Jun 2017

9 easy picnic wins: simple, yet impressive al-fresco recipes

Prosecco jellies and the easiest sausage rolls you’ll ever attempt

by Amy Swales
30 Jun 2017