PECAN SPICED CHOCOLATE TART ~ Winter spices have a seperate fan base and you just can’t have enough of these desserts made out of them. What’s your favorite spice? 🌶️🌰🌿
- Pecans 50 gram/hazelnuts
- Pumpkin seeds 20 gram
- Cacao powder 1tbso
- Oats flour 50 gram
- Pimch salt
- Coconut oil /butter 1tbsp melted
- Dark chocolate/as per your choice 120 gram
- Coconut cream /normal dairy cream 170 gram
- Coconut sugar/brown sugar 2tbsp
- Ground cinnamon 1tsp
- Dry ginger(grounded)1/2tsp
- Instant coffee 1tsp dissolved in 1tbsp water
- 1/2tsp vanilla extract
- 1. Preheat oven to 180°c
- 2. Place all ingredients of base eccept oil /butter in a food processor and blend finely.
- 3. Add coconut oil or melted butter and mix well at end you will get a sticky dough.Set it in a loose bottom tart tin (mine was 6inch)
- 4. Bake for 12 minutes.
- 1. Place all ingredients in a pan and cook on medium flame till smooth.
- 2. Once cool down a little pour filling over set tart base .
- 3. Place in the refrigerator to set.
Is there such a thing as too much chocolate? “Sometimes it gets a little too intense for me,” a nonbeliever will decry—to whom the chocolate faithful respond, “What is even wrong with you?” So be warned, our intensely chocolate tart is not for the faint of heart. But if you fall into the give-me-all-the-chocolate-you-have-I-dare-you camp, this dessert is squarely up your alley.
No part of this tart skimps on the chocolate. A chocolate crust, blind-baked for extra crispiness, is filled with a thoroughly thick and rich filling that rounds out chocolate’s natural bitterness with just enough sugar to remind you it’s dessert. Sliced into thin wedges (a little goes a long way) and topped with a dollop of ice cream and a sprinkle of crispy crumble, this tart is pure decadence in its most aggressively chocolaty form.
I like chocolate, but I’m not a fanatic. Can I still make this dessert?
There is space in the chocolate tart world for everyone. The simplest way to cut back on the chocolate is to use a different, nonchocolate crust, like a shortbread crust .
What kind of chocolate should I use?
For the filling, we go full force with Valrohna Manjari 64% dark chocolate, since it gives the richest, most intensely chocolate flavor possible. For the crust, you can use either natural or dutch-process cocoa powder, but you’ll get a darker color and more chocolate flavor with dutch-process.