A sweet chocolate tart base set with a dark chocolate, cranberry and toasted pecan filling, an absolute winning combination of flavours that you are going to LOVE.
Recipe for Chocolate, Cranberry & Pecan Tart by Anisa Sabet for The Macadames.
Today’s recipe is an absolutely divine one from Alternative Baker by The Bojon Gourmet. It’s filled with scrumptious gluten free recipes and stunning photography. I’m not a person who needs to eat gluten free but if you are, this book is a must have in your repertoire. Alanna has done all the ground work in finding the right combination of alternative flours to ensure you never have to miss out on first rate baked goods. And the photos, WELL! You are just going to have to buy the book to find out for yourself!
I didnt have time to source some of the flours so I have set this tart in a sweet chocolate tart base which worked really well. I hope you enjoy!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Stand mixer
- Baking tray lined with paper
- Large bowl
- 23cm tart tin, greased
Ingredients (makes 1 tart):
For the pastry:
- 190g plain flour
- 3 tablespoons raw cacao
- 1/2 cup icing sugar
- Pinch of salt
- 150g butter, chilled and cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the filling:
- 1 cup raw pecan halves
- 2 tablespoons flour
- 1/2 cup + 2 tablespoons dark brown sugar
- Pinch salt
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted
For the tart:
- 100g dark chocolate, roughly chopped
- 1 cup dried cranberries (or use fresh or frozen)
1. To make the pastry: with the paddle attachment attached to your stand mixer, toss together the dry ingredients. Add in the butter and mix until a consistency of fine breadcrumbs is formed. This might take a few minutes and don’t be afraid to use your hands if required. Add the egg and vanilla and mix on a low speed until a dough consistency is formed. Use your hands to make into a ball, cover with glad wrap and pop into the fridge to chill for at least 2 hours.
2. Preheat oven to 190°C. Roll out the dough on a lightly floured surface until a disc roughly the same size of your tin is formed. Lift the dough onto the prepared tin and press in using your fingers. Trim of any excess and ensure even distribution. Line the pastry case with baking paper, add baking beads or uncooked rice and pop into the oven to bake for 20 minutes. Remove the baking beads and paper and cook for another 5 minutes.
3. To make the filling: while the pastry case is baking, spread the pecans across the prepared baking tray and pop into the oven to bake for 8-10 or so minutes. Eye ball them as they can turn quickly. Set aside and once slightly cooled, break them apart roughly using your fingers.
4. In the large bowl whisk together the flour, sugar and salt. Add the eggs and whisk until smooth, then add the maple and vanilla extract, being careful not to incorporate too much air into the mixture. Lastly, whisk in the butter and fold in the cooled pecans lightly.
5. To make the tart: Sprinkle the chopped chocolate over the pastry case, then the cranberries then carefully pour over the egg mixture and ensure even distribution. Pop into the oven to bake for 20-25 minutes until just wiggly in the middle. Allow to cool completely then eat with double cream or ice cream.
Storage: the tart will keep in an airtight container in the fridge for up 1 week.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my rosemary & strawberry pie.
Anisa – The Macadames. xx