Sea-Salted Chocolate & Pecan Tart
User Reviews
4.9
Sea-Salted Chocolate & Pecan Tart
Description
This tart recipe starts with a chocolate crust made from butter, sugar, egg yolks, flour, and cocoa powder, chilled to create a firm and tender base. After blind baking, the filling is a combination of dark 64% cocoa chocolate melted with cream and muscovado sugar, yielding a lightly sweetened, creamy ganache with a pronounced cocoa flavor. A notable inclusion is Maldon sea salt, which adds bursts of saltiness enhancing the chocolate's depth.
Once baked and cooled, the tart is topped with pecan halves caramelized in caster sugar, water, and a sprinkle of sea salt. This topping adds a crunchy texture and a hint of caramel bitterness, contrasting the smooth chocolate filling. The interplay of sweet, salty, and nutty flavors creates a sophisticated dessert experience.
The tart is well suited as a dessert for special occasions or whenever a richly textured chocolate treat is desired. The recipe allows for making the crust ahead and freezing it, aiding preparation planning. Refrigeration before rolling helps the crust maintain shape and workability.
The caramelization step for pecans should be monitored carefully to avoid burning. The unique combination of smoked ingredients with sea salt imparts distinctive flavor notes that elevate this chocolate tart beyond basic recipes.
Ingredients
Crust:
- 175 grams butter
- 75 grams golden caster sugar
- 2 egg yolk
- 250 grams plain flour
- 20 grams cocoa powder
Filling:
- 250 grams chocolate 64% dark chocolate, broken into pieces, Madagascar origin, bar form
- 200 milliliters whipping cream whipping cream gives a slightly lighter texture, or double cream
- 200 grams light muscovado sugar
- 10 grams sea salt Maldon
Topping:
- 100 grams caster sugar
- 1 teaspoon sea salt Maldon
- 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
User Reviews
Overall Rating
4.9
You'll Also Love
