Tarts, Pies & Puddings

Chocolate Pecan Tart

Prep time
Cooking time
Skill Level
Chocolate Pecan Tart

What you need

1½ cups flour
¼ teaspoon salt
125g butter, chopped
1 egg
¼ cup caster sugar

60g butter, extra
395g can sweetened condensed milk
150g CADBURY Dark Baking Chocolate, roughly chopped
1 teaspoon vanilla essence
2 eggs, lightly beaten
1½ cups pecan nut halves

Whipped cream, to serve
Pecan nuts, extra, to serve

Make it

  1. IN a processor combine the flour, salt and butter and process until the mixture resembles fine breadcrumbs. Add the combined egg and sugar and pulse until the mixture is combined. Knead pastry gently into a ball, wrap and chill for 30 minutes. Roll the pastry between 2 sheets of baking paper to line a 26cm fluted tart pan with a removable base. Prick with a fork the bake in a hot oven 200°C for 8-10 minutes or until just golden.
  2. COMBINE the extra butter, milk, chocolate and vanilla in a saucepan and stir over a low heat until melted. Cool, then whisk through the eggs.
  3. PLACE the pecan nuts into the pastry case then pour over the chocolate mixture. Bake in a moderate oven 180°C for 40 minutes or until cooked. Allow to cool in pan. Cut into slices and serve with cream and extra pecan nuts.