Sea-Salted Chocolate & Pecan Tart
Ingredients
Crust:
- 175 grams butter
- 75 grams golden caster sugar
- 2 egg yolks
- 250 grams plain flour
- 20 grams cocoa powder
Filling:
- 250 grams Madagascar chocolate bar 64% dark chocolate, broken into pieces
- 200 milliliters whipping or double cream whipping cream gives a slightly lighter texture
- 200 grams light muscovado sugar
- 10 grams Maldon sea salt
Topping:
- 100 grams caster sugar
- 1 teaspoon Maldon sea salt
- 100 grams pecan halves
- 35 ml water
Instructions
Crust:
- Cream together the butter and sugar with a wooden spoon until light and creamy. Add the egg yolks and 35 ml/ 2⅓ tbsp water and mix well until all the liquid has been incorporated.
- Gradually add the flour and cocoa powder until a paste is formed. This can all be done in an electric mixer or food processor if you prefer.
- Wrap the pastry in foil or clingfilm, flatten it with your hand and refrigerate for 1 hour. The pastry can be made 2 days ahead, or even longer since it freezes well, though in this case you may want to knead the pastry to soften it before rolling.
- Sprinkle your surface with flour and roll out the pastry until it is about 5cm (2 inches) bigger than your tart ring or tin. I recommend using a ring that is 24cm (9 or 10-inch) in diameter and 2.5cm (1 inch) deep.
- Carefully line the ring or tin, pushing the pastry well into the bottom edges and folding the excess over the top. Trim off the excess.
- Refrigerate for 15 minutes to relax the pastry and to help prevent it from shrinking during cooking.
- Preheat the oven to 180°C/350°F/gas 4. Line the tart with a sheet of parchment paper – scrunch it up first to soften it – then tip in baking beans, rice or lentils and bake blind for 20 minutes.
- Lift out the beans and bake for a further 5 to 8 minutes, until the base is dry. Allow to cool.
Filling:
- Put all the ingredients in a glass or metal mixing bowl – place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into your cold, baked crust and refrigerate for 2 hours.
Topping:
- Heat a saucepan until warm and add the sugar, gradually mixing until you have a golden liquid caramel. Add the salt and mix well. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a parchment sheet and spread out with a spatula. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
- Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Serve alone with a glass of Banyuls or Maury wine.
Notes
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