Turn oven down to 180c/fan 160c/gas 4. Melt the butter and chocolate in a large glass or metal bowl set over (not in) a pan of boiling water. Whisk in the sugar, eggs and vanilla, then the flour. Stir in the pecans, pour into the tart case and bake for 30 minutes. Cool then serve with crème fraîche.
Ingredients
- shortcrust pastry 375g pack
- salted butter 125g
- plain chocolate 100g, chopped
- golden caster sugar 200g
- eggs 2
- vanilla 1 tbsp
- plain flour 4 tbsp
- pecan halves 125g, roughly chopped
- crème fraîche to serve
Method
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Step 1
Heat oven to 200c/fan 180/gas 6. Roll out the pastry and use to line a 24cm tart tin. Chill for 15 minutes in the freezer or 30 minutes in the fridge. Line with baking paper and baking beans and bake for 10 minutes. Take out the beans and paper and bake for another 5 minutes. Let sit while you make the filling.
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Step 2
Turn oven down to 180c/fan 160c/gas 4. Melt the butter and chocolate in a large glass or metal bowl set over (not in) a pan of boiling water. Whisk in the sugar, eggs and vanilla, then the flour. Stir in the pecans, pour into the tart case and bake for 30 minutes. Cool then serve with crème fraîche.
Nutritional Information
- Kcals 867
- Fat 56.3g
- Carbs 85.3g
- Fibre 2.9g
- Protein 9.9g
- Salt 1.04g
