Chocolate Brownie Pecan Tart
Indulge in the rich and decadent flavors of this chocolate and pecan tart. A buttery shortcrust pastry encases a luscious filling of melted chocolate, crunchy pecans, and sweet golden caster sugar. Baked to perfection, each slice of this delightful dessert is a harmonious blend of textures and tastes, sure to satisfy any craving for a delightful treat. Serve with a dollop of crème fraîche and enjoy a slice of pure indulgence.
— Constant Cookbook
Ingredients
- 375g pack shortcrust pastry
- 125g salted butter
- 100g plain chocolate , chopped
- 200g golden caster sugar
- 2 eggs
- 1 tbsp vanilla extract
- 4 tbsp plain flour
- 125g pecan halves, roughly chopped
- crème fraîche to serve
Instructions
- Heat the oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking parchment and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream, if you like.
Yield
Serves 6
Nutrition
- Calories: 898 calories
- Fat Content: 63 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Sugar Content: 47 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.6 milligram of sodium
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