An exceptional chocolate tart that is so easy to make, especially if you buy ready made shortcrust pastry! Don't let me put you off making your own - either way, this pie is delicious. A big thank you to my friend for introducing me to this recipe!
5 people made this
1 (375g) ready rolled shortcrust pastry sheet
220g dark chocolate
150g pecan nuts
400ml single cream
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Method Prep:30min › Cook:20min › Ready in:50min
Line a pie tin with the shortcrust pastry. Prick with a fork and refrigerate for 30 minutes.
Preheat the oven to 180 C / Gas 4. Bake the pastry case in the oven for 20 minutes.
Melt the chocolate with one tablespoon of water in the microwave or in a saucepan. Mix in the pecans but keep a few to decorate the cake.
Pour the cream into a saucepan and slowly bring to the boil over low heat, whisk until smooth. Add the pecans and mix.
Pour the mixture onto the dough and then top with pecans. Set aside at room temperature to thicken then refrigerate for an hour. Turn the pie out of the tin when the filling is firm.