Chocolate Pecan Tart
with horlicks ice cream, by Stuart Pate
This pecan tart recipe was given to Stuart by a customer when working in London. He took out the blue cheese and added the chocolate - and we all think it works better now.
  • INGREDIENTS
  • METHOD

Serves 4

For the Pecan Tart


200g sweet pastry 

120g golden syrup 

20g butter

200g demerara sugar

1/8 tsp salt

1/4 tsp vanilla extract

150g dark chocolate

200g eggs

200g pecan nuts, chopped 

4x 9cm round tart tins

For the Horlicks ice cream

500g milk

500g double cream

30g glucose

140g egg yolk

75g sugar

75g light brown sugar

60g Horlicks

For the garnish

15g gold chocolate dust

15g crushed biscuit crumbs

25g caramelised pecan nuts

 

Pair with

Coconut Stout

 

 

For the pecan tart

  1. Heat the butter, sugar, golden syrup, salt and vanilla in a saucepan
  2. Pour onto the chocolate and mix until melted
  3. Cool to blood temperature and add the egg, mix thoroughly
  4. Fold in the chopped pecans
  5. Chill
  6. Line your pastry tins with sweet pastry rolled out to 2mm thickness and prick each pastry case with a fork
  7. Fill with the chocolate pecan tart mix and bake at 185C for 20-25 minutes

 

For the Horlicks ice cream

  1. Bring the milk, cream and glucose to a simmer
  2. Whisk together the egg yolk, sugar and Horlicks
  3. Pour the milk mixture onto the eggs and whisk to mix, then return to the heat
  4. Cook for 5 minutes on a low heat (83C), while whisking constantly 
  5. Strain, cool over ice and freeze in an ice cream machine once completely chilled
  6. Serve the tart with ice cream and garnish