Pecan Pie with a plus

09 April, 2010
John Slattery, of Slattery's Patissier and Chocolatier in Manchester, reveals his recipe for a truly decadent chocolate pecan pie
Page 33 

As is often the case, the creation of a new recipe is a twist on an old favourite or an 'accidental' slip with ingredients. This decadent chocolate pecan pie is our attempt to add something to an already established product. It can be eaten cold, but is better slightly warm. A light dusting of icing sugar can be added to good effect.

Chocolate Pastry

IngredientsAmount

Plain flour175g

Cocoa powder25g

Margarine or butter125g

Caster sugar50g

Egg yolks2

Water30g

Method

Sieve flour and cocoa powder together. Rub in the fat, dissolve the sugar in the egg and water and make up into paste. Refrigerate for at least 10 minutes. Block into foils or hand line tins. We use 10cm tin foil with a fluted crimp.

Chocolate Pecan Filling

Caster sugar350g

Maple or golden syrup300g

Butter100g

Vanilla 8g

Cocoa powder85g

Eggs6

Pecan nuts, chopped400g

Plus pecan halves for decoration (3 halves for each)

Method

1. Warm and dissolve, sugar, syrup and butter. 2. Add cocoa powder, egg and vanilla, (A) then stir in the chopped pecans. Deposit the filling into the prepared pastry cases (C) 70g in a 12cm tart case.

3. Decorate the top with three half nuts. Bake at 190°C for 20 minutes When cool, use an apricot glaze to seal the tart.

Note: The filling can be made in a larger quantity, then stored in a sealed pail in the fridge for up to two weeks. Fresh tarts can be baked each day from this mix, but stir well before use, as the mix tends to separate with standing.





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