Chocolate Tart with Pecan Crust

This chocolate tart may seem complicated but it is actually much more easy than it looks. You need to start with the crust first and you can even have it made a day before and keep it in the fridge. The secret in the chocolate mixture is to treat it gently so that no extra air comes in. When you add the chocolate and butter, let is sit for a bit and start stirring from the center of the pot making larger circles slowly and gently. Be patient and give yourself time so that everything goes smoothly. Don’t rush into the recipe (and this is with every type of cooking, not only baking) because you only get sloppy results. Invest time and good energy for gorgeous results. You can add some nutmeg or other spice instead of cinnamon, this part is free for you to choose. If you try this recipe please let me know in the comments below!

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Prep Time: 20 min, Cooking Time: 25 min, Total Time (including cooling): 3 hours, Yields 10 pieces or more if you cut them thinner, Equipment: 23cm round tart pan, food processor, spatula, bowl, saucepan

Ingredients
for the pecan tart crust:
1 ½ cups raw pecans (190gr)
1 ½ tablespoons agave nectar (or honey)
2 tablespoons unsalted butter, cold & cut into small chunks

for the chocolate tart:
280gr high-quality milk chocolate
2 tablespoons butter
1 ¼ cups heavy cream (160gr)
½ teaspoon freshly ground cinnamon
1 pre-baked pecan tart crust (recipe below)
Whipped cream, for serving

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Method
for the pecan tart crust:
Heat your oven to 200° C. Put the pecans in a food processor and pulse them until they become a rough, crumbly meal. Grease a 23cm round tart pan with butter or line with parchment paper. Transfer the pecans to a bowl and blend in the honey. Work in the chunks of butter with your hands.

Press the mixture into the tart pan, covering a little way up the sides too. Bake the crust for about 12 minutes, until golden brown. Remove from the oven and allow it to cool completely.

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for the chocolate tart:
Finely chop the chocolate and cut your butter into several smaller pieces. In a saucepan, bring the cream and the cinnamon just to a boil around the edges. Remove it from the heat and immediately add in the chocolate and the butter. Let it sit undisturbed for a minute.

Then, starting from the center of the pot, stir gently the melted chocolate into the cream in small circles. Stir in progressively larger circles, because you don’t want extra air to ruin the silky consistency. Stir until it is completely mixed, smooth and has a uniform color.

Set aside and allow to cool for around 10 minutes. Here you can add some extra cinnamon or other spice for an extra spicy flavor to the chocolate. You can also add some sea-salt for an exciting twist. Pour the chocolate mixture into the pre-baked tart crust. Place it in the fridge and let it chill for at least 2 hours.

Serve the pie chilled in thin slices with some extra whipped cream on top.
Enjoy!

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