A quick and simple variation of the chocolate tart

Preparation time: 20 minutes + 1 hour baking
Yield: 6-8 servings

Ingredients

• 3 eggs
• 1 cup sugar
• ½ teaspoon salt
• 1/3 cup melted butter
• 1 cup corn syrup
• 60 grams (2 ounces) unsweetened chocolate
• 1 cup pecan halves
• 1 teaspoon vanilla
• 1 unbaked pie crust (use pâte sucrée recipe below)

Directions:

1. Chop unsweetened chocolate into coarse pieces and place in metal bowl set in a saucepan of barely simmering water. Stir occasionally until melted and smooth. Allow to cool.
2. Preheat oven to 190 degrees C (375 degrees F).
3. In a bowl, blend together eggs, sugar, butter, corn syrup, and salt. Add melted chocolate, pecan halves and vanilla.
4. Bake for one hour. Filling should still be soft and centre not quite set when pie is jiggled. Allow to cool on rack.
5. Dust with a little icing sugar. May be served with whipped cream.

To make the crust

Ingredients

• 1 large egg yolk
• 1 tablespoon cream, cold
• ½ teaspoon vanilla extract
• 1 tablespoon unbleached all-purpose flour for dusting
• ¼ cup sugar
• ¼ teaspoon salt
• 115 grams (4 ounces) cold unsalted butter cut into small pieces
• 1 ¼ cups unbleached all-purpose flour

Directions

1. Using a whisk, blend together egg yolk, cream and vanilla and set aside.
2. In a food processor fitted with a steel blade, combine 1 ¼ cups flour, sugar and salt. Add butter and pulse until mixture has a coarse meal texture. Add egg and cream mixture and process until dough forms, about 30 seconds.
3. Place dough on sheet of plastic wrap and shape into a 6-inch disk. Cover with wrap and chill for at least two hours.
4. When ready to proceed, preheat oven to 190 degrees C (375 degrees F). Roll out dough on lightly floured sheet of parchment paper, then place in tart pan. Cover with parchment paper or foil and fill with ceramic pie weights, beans or rice. Bake for 30 minutes, rotating half way through baking time, then remove liner and weights and bake for another 5 minutes, until golden brown.