Chocolate pecan tart

Serves 8-10 Desserts and puddings

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Method

This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online.

Use a 25cm tart ring and uncooked rice, for blind baking.

Sift the flour into a bowl then add the butter and form a crumb in a mixer with a paddle attachment or by rubbing the butter into the flour by hand. It is important that you do not over-mix at this stage.

In a bowl, combine the sugar, 1 teaspoon water and egg and whisk to combine. Add to the crumb mixture and stir in until a smooth dough is formed, without excessive mixing. Press the dough into an even, flat square, wrap it in cling film and place in the fridge for 1 hour, until firm.

Preheat the oven to 170C/325F/Gas 3 and line an oven tray with baking paper. Remove the dough from the fridge and place it on a work surface lightly dusted with flour. Roll the pastry out to a 3mm thickness and line the base and side of the tart ring. Place the case in the fridge for 15 minutes.

Once the pastry has firmed up, trim the edges with a knife. Cut out a 25cm circle of baking paper, crumple it into a ball then open it up flat. Press into the tart case and fill with the uncooked rice, pressing it firmly into the base. Blind bake the tart case for 8-10 minutes. Take out of the oven and remove the baking paper and rice.

For the baked custard, preheat the oven to 90C/195F/Gas 1⁄4. Place the chocolate in a bowl. Put the milk and cream in a saucepan over medium heat and bring to the boil then pour over the chocolate, whisking until it has completely melted.

In a separate bowl, whisk together the egg yolks, brown sugar, honey, melted butter and vanilla bean paste. Add the chocolate mixture and whisk lightly. Pour the chocolate custard into the par-baked tart case. Bake for 25-30 minutes, until the mixture just stops wobbling when you shake the tray. Leave at room temperature to cool.

To roast the pecans, preheat the oven to 160C/315F/Gas 3. Line an oven tray with baking paper. Roughly chop the nuts, place on the tray and bake for 8-10 minutes then set aside to cool.

Put the honey, cream, lemon zest, vanilla seeds, glucose and salt in a saucepan over a medium heat. Bring to the boil then remove from the heat and set aside.

Put the caster sugar in a saucepan over a medium heat. Gently stir until the sugar has dissolved and fully caramelised to a light golden brown. Remove from the heat then whisk in the warm honey and cream mixture to create a caramel.

Put the white chocolate in a bowl and strain the caramel over it, whisking until combined.

To assemble, arrange the pecans on the chocolate custard. Pour the caramel over the top. It should be stored in the fridge and eaten within 2 days.