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...

Londoners, get ready for the G&T ice-cream bar of your dreams

Gin, tonic, and ice cream – what’s not to love, eh?

by Kayleigh Dray
25 May 2017

The world's first hot air balloon bar is coming to the UK

Get ready for some sky-high drinking

by Sarah Biddlecombe
24 May 2017

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
24 May 2017

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017

Are you ready for the London Tequila Festival?

Limes and salt, one two three...

by Anna Brech
18 May 2017