It’s #ChocolateWeek2018 🍫and let’s be honest, it has to be a lot of people’s favourite week! Well we want to jump on the chocolate train and with us we will bring our Dark Chocolate Pecan Tart!
Dark Chocolate Pecan Tart
For the base:
75g plain flour
100g pecan nuts
100g butter, hard from fridge
2 tbsp demerara sugar
For the toffee:
¼ pt double cream
100g granulated sugar
For the chocolate cream:
½ pt double cream
225g best dark chocolate, broken up
Preheat oven to 180C.
Butter a flan dish measuring approx. 23cm.
For the base; place the ‘base’ ingredients into a processor and whiz until a coarse crumb texture. Press this firmly around the sides and base of the flan dish. Bake for 20 minutes or until the nutty pastry base is just beginning to come away from the sides of the flan dish. Leave to cool.
For the toffee; put the toffee ingredients into a saucepan over a moderate heat and stir until the butter has melted, the sugar has fully dissolved, and there is no gritty sensation beneath your wooden spoon as you stir. Only then let the mixture simmer, and simmer for 5 minutes. Pour on to the cooled tart base and leave to cool.
For the chocolate cream; put the cream into a saucepan and heat it. When the cream is hot stir in the chocolate until it has melted has fully combined. Pour this on top of the toffee layer and allow to cool.
Now make yourself a pot of tea and lock the door because this one peeps, you do not want to share😈🍫😜!