Serves: 8 - 10
1 cup (140g) cake flour
1 tbsp (15ml) castor sugar
¼ tsp (1ml) salt
100g Clover Mooi River Butter, cold and cubed
1 egg yolk
1 tbsp (15ml) cold water
1½ cups (275g) pecan nuts, roughly chopped
¾ cup (150g) soft brown sugar
½ cup (125g) golden syrup
¼ cup (60g) Clover Mooi River Butter
2 tbsp (30ml) cocoa powder
1 tsp (5ml) vanilla extract
3 eggs, beaten
1 tbsp (15ml) flour
75g dark chocolate, melted
FOR THE PASTRY
Preheat the oven to 200°C.
Put the fl our, salt and sugar in a bowl. Rub the butter between your fingers into the dry ingredients, until the mixture looks like breadcrumbs.
Add the egg yolk and water and bring mixture together to form a dough.
Don’t handle the pastry more than necessary.
Cover with cling film and leave to rest in the fridge for 30 minutes, before rolling out and lining a 26cm loose-bottomed tart tin.
Bake blind for 8–10 minutes.
Remove from oven and remove the baking aids, i.e. baking paper and baking beans.
FOR THE FILLING
Reduce oven temperature to 170°C. Place the nuts in the pre-baked pastry case and set aside.
Put the sugar, syrup, butter, cocoa, vanilla and salt into a saucepan.
Bring to the boil and cook for 1 minute, stirring constantly then allow to cool.
Mix the cooled syrup with the eggs and sift the flour into the mixture. Pour over the nuts in the pastry case and bake for 35–45 minutes, or until the filling is set in the middle.
Leave to cool completely before drizzling the melted chocolate over.
CLOVER INGREDIENTS USED IN THIS RECIPE