CHOCOLATE PECAN TART
This is such an easy dessert to make and is oh so delicious! It's great any day of the week or for special occasions - in fact, this was our stay@home wedding anniversary dessert.
Full of lovely, decadent chocolate flavours, the addition of the Pecan & Maple Dessert Dukkah adds a depth of subtle flavour that compliments the chocolate perfectly.
Whether you’re a beginner or an expert in the kitchen, this dessert is for you.
250g plain chocolate biscuits
115g salted butter, melted
150g milk chocolate
150g dark chocolate
More Pecan & Maple Dessert Dukkah
Place the chocolate biscuits into a food processor and blitz to a fine crumb.
Add the Pecan & Maple Dessert Dukkah and blitz again for about 5 seconds to mix through.
Melt the butter and add to the food processor while it is blitzing.
Press the biscuit crumb mix into a 23cm loose base tart pan. There's no need to grease the pan.
Refrigerate for 1-2 hours to set - the longer the better.
If you’re in a hurry, freeze it for 30-45 minutes.
Break the chocolate into small pieces and add to a heat proof bowl. The smaller the pieces the easier it will be for the warm cream to melt and make the ganache.
Heat the cream over a low-medium heat to warm through, stirring continuously. The cream needs to be warm enough to melt the chocolate, but don’t let it boil.
Pour the warmed cream over the chocolate and allow to sit for about a minute before stirring gently to combine.
Pour the ganache into the tart base.
Decorate with pecan pieces and Pecan & Maple Dessert Dukkah.
Refrigerate for at least 2 hours or until set before serving.
Serve with whipped cream and berries on the side.
If you place fresh fruit on top of the tart, the moisture in the fruit can affect the tart’s appearance – but it will still taste delicious!