I had wanted to share this recipe with you prior to Valentines Day, but the time just got away from me. You know what they say though . . . better late than never. I am sure you will find some use for it your repertoire of easy and delicious dessert recipes! This is one which is perfect for entertaining. I have adapted it from "East Baking" by Linda Collister, published by Ryland Peters.
It's a great little book by the way. Well worth the purchase. Sometimes you can get these books second hand and in very good condition. In fact I saw it just today for only 1p plus postage on Amazon. Always worth a look.
This is a lovely tart . . . with a beautiful crisp and buttery sweet pastry case. I am a real pastry fiend. I just love the stuff. I always bake the scraps and eat them like crisps. (Don't judge me!) I know . . . gluttonous to the core.
The filling is rich and chocolatey. Unctuous . . . and stogged full of lovely toasted pecan nuts. I am a nut for nuts, especially pecans. The recipe did not originally call for them to be toasted, but I have always thought that toasting nuts makes them even tastier.
Simply spread the nuts out onto a rimmed baking sheet and bake them in a 190*C/375*F/ gas mark 5 oven for about 10 minutes, stirring them halfway through the baking. Toasty tasty! Allow them to cool competely before using.
I like to garnish the tart with a decorative ring of chopped toasted pecans . . . but you can also decorate it with white chocolate curls. In any case, this is a tart you will enjoy!
*Pecan and Chocolate Tart*Makes one 9 inch tart,
serving 8 to 10
Preheat the oven to 200*C/400*F/ gas mark 6. Line the pastry case with a large round of baking paper. Fill with baking beans or rice and bake in the preheated oven for 15 minutes, until firm. Remove the paper and beans and return the pastry to the oven and bake for an additional 5 to 10 minutes until crisp and golden brown. Allow to cool completely.
To make the filling put the sugar and cream into a heavy pan. Stir over medium heat until the sugar has completely dissolved and the mixture is near to the boiling point. Bubbles will appear around the edges. Remove from the heat and stir in the chocolate. Stir until the chocolate has melted and is smooth. Beat the egg yolks. Temper with a bit of the chocolate mixture and then whisk them back into the main mixture. Cook, stirring, over very low heat until the mixture thickens. Remove from the heat and whisk in the vanilla and bourbon, if using. Stir in the toasted nuts. Pour the mixture into the cooled pastry case. Chill in the refrigerator until firm. Serve decorated with additional chopped toasted pecans or white chocolate curls.