135g/4¾oz cold unsalted butter, cut into roughly 1cm/½in cubes
For the filling
80g/3oz dark chocolate, broken into pieces
45g/1½oz unsalted butter
160g/5¾oz granulated sugar
235ml/8¼fl oz golden syrup
3 free-range eggs
1 tsp vanilla extract
235g/8¼oz pecans, chopped
vanilla ice cream or double cream, to serve
Instructions
1.For the pastry, put the flour, icing sugar and cocoa powder
into a large bowl and mix them together. Lightly beat the egg
with the lemon juice and 2 tablespoons very cold water in a
measuring jug with a fork. Set aside.
2.Add the butter to the flour and toss the cubes to coat them in
the flour. Rub the butter into the flour, using your fingertips.
(Lift your hands above the bowl, rubbing the fat and flour
together then letting the crumbs fall back into the bowl. Keep
going until the mixture looks like fine breadcrumbs.) Make a well
in the centre of the mixture and pour in the egg mixture.
Incorporate the liquid into the flour and butter mixture, using
one hand. Avoid overworking the dough as this will make your
pastry tough. If it is too dry, add a splash more cold water.
3.When the dough just sticks together in clumps, form it into a
ball. Knead it very lightly on a lightly floured surface to bring it
together into a smooth dough. Again, don’t overwork it. You can
test it by taking a little bit of pastry and rolling it out. If it starts
to crack easily, it needs just a touch more kneading to develop
the gluten slightly more. Wrap the pastry in cling film and leave
it in the fridge to chill for about 30 minutes.
4.Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat
baking tray.
5.Roll the pastry out on a floured surface and use it to line a
25cm/10in fluted flan tin. Leave any excess overhanging and
prick the base of the pastry using a fork. Chill the pastry for 10
minutes.
6.Line the pastry case with parchment paper and fill with ceramic
baking beans or uncooked rice. Place the tin on the hot baking
tray and bake blind for about 15 minutes until set and pale
golden-brown. Remove the beans and paper and return to the
oven for about 10-12 minutes until the base is cooked. Reduce
the oven temperature to 180C/160C Fan/Gas 4.
7.For the filling, melt the chocolate and the butter together in a
heatproof bowl over a pan of simmering water. When melted, set
aside to cool slightly.
8.In a medium saucepan, combine the sugar and golden syrup
and bring to the boil, stirring constantly. Set aside to cool.
9.Beat the eggs in a large bowl, then stir in the chocolate
mixture. Whisk in the sugar syrup mixture and thoroughly
combine. (It’s important to cool the melted chocolate and sugar
syrup or they will scramble the eggs.) Add the vanilla extract and
stir in the pecans.
10.Pour the pecan filling into the baked pastry and bake in the
oven for 30-40 minutes until set. Cool and serve with vanilla ice
cream or double cream.
Serving
Suggestions
coffee
Originally Submitted
11/11/2015
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