Chocolate pecan tart
It’s not all about Christmas pudding – try our recipe for a chocolate pecan tart
Preparation time: 10 minutes
Cooking time: 50 minutes
350g (12oz) ready-made shortcrust pastry
75g (3oz) butter, softened
100g (3½oz) golden caster sugar
175g (6oz) golden syrup
2 large eggs, beaten
2 tsp vanilla extract
2 tbsp cocoa powder
100g (3½oz) dark chocolate, melted
300g (10½oz) pecan halves
1 Preheat the oven to 200°C/R6. Roll out the pastry and use to line a 22cm (8½in) fluted loose-bottom tart tin. Line with greaseproof paper, fill with baking beans and bake for ten minutes. Remove the paper and beans and bake for a further five minutes until golden. Set aside.
2 Place the butter and sugar in a large bowl and beat together with an electric whisk until pale and fluffy. Beat in the syrup, eggs, vanilla extract, cocoa and melted chocolate. Chop 200g of the pecans and add to the mix along with the pecan halves.
3 Spoon the filling into the baked pastry dish and level off the top. Bake for 35 minutes until just firm. Allow to cool for 15 minutes before removing from the tin. Serve warm with a spoonful of ice cream.