Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Chocolate pecan tart

Serves 6-8

Ingredients

For the pecan topping:
50g/2 oz Butter
150g/5 oz Soft brown sugar
1 tbsp. Golden syrup
150ml/5 floz Cream
200g/7 oz toasted pecan nuts

For the pastry: Chocolate filling:
120g/4 ½ oz butter, chilled 120ml/4 floz double cream
250g/9 oz plain flour 65g/2½ oz butter, cut into cubes
65g/2½ oz caster sugar 250g/9 oz dark chocolate
1 free range egg yolk
2 tsp. double cream (if needed)
1 beaten egg, for glazing

Method

• Place all of the pastry ingredients, except for the cream, in a processor and blend untill it comes together into a dough. If this does not happen easily, add the cream, one teaspoon at a time. Wrap in cling-film and chill for 1 hour.
• Preheat oven to 180C/350F/Gas 4.
• Butter and flour a 22cm fluted tart tin. Roll the pastry out between 2 sheets of cling film. Remove the cling-film and line the tin, brush with a beaten egg and chill for 15 minutes.
• Prick the base with a fork. Bake for 15 minutes or untill lightly golden. Cool.
• To make the chocolate filling, heat the cream gently and add the chocolate and butter. Whisk well untill melted. Remove from the heat.
• Pour the filling onto the cooked pastry base and chill for one hour.
• Meanwhile, melt together the butter, sugar and golden syrup in a small pan over a low heat.
• Once the mixture has melted, pour in the cream and stir well. Remove from the heat and stir in the pecan nuts. Allow to cool but not solidify (if this happens, heat briefly untill it begins to melt again. Pour over the cooled chocolate tart and smooth over. Chill untill needed.
• Serve in small slices with crème fraiche.

N.B.