‘Tis the season for chocolate and pecan. I have been wanting to bake something with pecans for the longest time. So when I saw David Lebovitz’s chocolate pecan pie recipe, I knew this is what I have been waiting to try.
As usual, I would like to dress up the tart with at least 3 layers of filling. But the recipe made enough nutty filling to fill 4 tart shells to the brim (and a bit beyond) so I thought perhaps I will just make a simple buttercream to top the tart.
But, when I took the baked tartlets out of the oven, I was convinced it can’t get any better. The smell of baked pecan, with butter, maple syrup and bourbon. I just couldn’t wait to take a bite!
For the pecan pie filling
30g unsalted butter
90g packed dark brown sugar
30g maple syrup
25g corn syrup
2 tsp bourbon
1/4 tsp kosher or flaky sea salt
1/2 tsp vanilla extract
1 large egg, at room temperature
4 x baked 8cm round pâte sucrée chocolat tart shell
20g dark chocolate couverture
1) Toast pecans at 160°C fan for 10 minutes. Allow to cool then chop coarsely.
2) In a saucepan, melt the butter. Then add sugar, maple syrup and corn syrup. Stir until sugar has melted.
3) Remove from heat and allow to cool.
4) Stir in bourbon, salt and vanilla extract.
5) Then, whisk in the eggs.
6) Finally stir in the chopped pecans.
7) Prepare the tart shells by brushing with egg whites and bake for a minute.
8) Divide pecan filling evenly between the 4 prepared tart shells.
9) Bake in preheated oven at 175°C fan for 15 minutes.
10) Remove from oven and allow to cool to room temperature.
11) Melt the dark chocolate couverture and fill into a pastry bag. Cut off the tip of the pastry bag and drizzle melted chocolate over cooked pecan filling.