Chocolate Tart With Pecan Nut Crust

Method

1. Grease and flour a loose-bottomed tart tin approximately 18-20 cm in diameter.

The Pastry

1. Place the butter, flour, pecan nuts and castor sugar in a food processor and pulse until the mixture resembles breadcrumbs.
2. Add the egg and pulse again to combine.
3. Add half the water and pulse until a smooth dough has formed. Only add the remaining water if necessary.
4. Cover the dough with cling wrap and place in the refrigerator to chill.
5. Once chilled, roll the pastry out to 5 mm in thickness and line the tart tin. Press the dough into the side and ensure that it lines the tin evenly. Trim the edges.
6. Chill for 30 minutes in the refrigerator.
7. Cover the dough with baking paper and fill the tin with baking beads, dry beans or rice. Bake at 180°C for 20 -25 minutes. This is known as “baking the tart case blind”.
8. Remove the baking beads and baking paper and bake the crust for a further 10 minutes or until golden brown. Allow to cool while preparing the filling.

The Filling

1. Bring the cream to the boil over a medium heat.
2. Remove from the heat and add the chocolate and molasses.
3. Whisk until the mixture is very smooth.
4. Still whisking, incorporate the butter, one piece at a time.
5. Pour the mixture into the cooled tart case.
6. Place the tart in the refrigerator to set.
7. Before serving, garnish with the chopped pecan nuts.