Ingredients
- 375g pack shortcrust pastry
- 125g salted butter
- 100g plain chocolate, chopped
- 200g golden caster sugar
- 2 eggs
- 1 tbsp vanilla
- 4 tbsp plain flour
- 125g pecan halves, roughly chopped
- to serve crème fraîche
Instructions:
- Heat oven to 200c/fan 180/gas 6. Roll out the pastry and use to line a 24cm tart tin. Chill for 15 minutes in the freezer or 30 minutes in the fridge.
- Line with baking paper and baking beans and bake for 10 minutes. Take out the beans and paper and bake for another 5 minutes. Let sit while you make the filling.
- Turn oven down to 180c/fan 160c/gas 4. Melt the butter and chocolate in a large glass or metal bowl set over (not in) a pan of boiling water.
- Whisk in the sugar, eggs and vanilla, then the flour. Stir in the pecans, pour into the tart case and bake for 30 minutes.
- Cool then serve with crème fraîche.