baking recipes 

chocolate pecan part

Pecans are quite expensive but they are absolutely lovely. This tart has a lovely, buttery crust and is chocolaty and nutty and fabulous. One for special occasions.

pastry case

You can of course buy a pre-made case and save yourself half the trouble. Probably a good idea if you are in a hurry, but this one will taste nicer if you have time.

350g plain flour
Pinch of salt
200g cold unsalted butter
100g icing sugar
2 egg yolks

Make a well in the centre of the flour. Put the butter in the middle, work it with your fingers until it is soft.

Sift the icing sugar, and add this.  Add in the egg, and mix well. Gradually draw in the flour and mix until smooth. Wrap the pastry in cling film and put it in the 'fridge for a minimum of one hour.

When the pastry is chilled, press it into a 30cm tart tin.

Bake this blind (put a circle of greaseproof paper over centre of the case and use a layer of beans, lentils or rice to weigh this down) for 20 minutes (190c / 375 f / gas mark 5).

tart filling

150g caster sugar
85g butter
3 eggs, beaten (medium)
1 tbsp cornflour
250g pecan nuts (halved)
100g dark chocolate (broken into small pieces)
1tsp cocoa powder dissolved in 1tsp cold water
1 small pre-baked pastry case

Preheat the oven to 190c / 375f / gas mark 5.

Beat the sugar and butter until light and fluffy. Add eggs a little at a time, beating the mixture well after each addition.

Fold in the cornflour, 3/4 of the nuts, the chocolate and cocoa liquid until evenly blended.

Pour the mixture into the pre-baked pastry case and decorate it with the remaining nuts.