 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I found this in (everyday chocolate) book and it is really different to the one I usually make. Enjoy. Ingredients:
pastry |
175 grams flour |
100 grams cold butter, diced |
1 tbsp caster sugar |
1 egg yolk, beaten with 1 tbsp water |
filling |
55 grams butter |
3 tbsp cocoa powder |
225 ml golden syrup |
3 eggs |
70 grams dark brown sugar |
175 grams shelled pecans, chopped |
12-14 pecan halves to decorate |
to serve |
whipped cream |
ground cinnamon for dusting |
Directions:
1. Sift the flour and put it in your food processor, add the butter and pulse till the it resembles fine breadcrumbs. Transfer to a large bowl and stir in the caster sugar.Stir in the egg yolk. Knead lightly to form a firm dough, cover with Clingfilm and refrigerate for 1 1/2 hours. Roll out the chilled pastry on a lightly floured surface and use it to line a 20cm tart tin.
2. Filling:
3. Heat the butter gently on medium saucepan till melted, sift in the cocoa powder and stir in the syrup. Place the eggs and sugar in a large bowl and beat together. Add the syrup mixture and the chopped pecans and stir. Pour the mixture into the prepared pastry case. Arrange the pecan halves in a decorative way around the edge of the surface.
4. Bake in a preheated oven to 375 F for 40 minutes or until the filling is set. Leave to cool and serve warm with a spoonful of whipped cream, dusted with cinnamon, or chill in the fridge and serve cold. The taste is great in both cases.
|
|