Chocolate Pecan Pie

As promised. The recipe seems a bit lengthy, but comes together pretty quickly. The result is definitely worth the effort. The recipe is from Anton Mosimann's "Naturally", (Ebury Press 1991.) Curiously both the Legal Eagle and the Phantom have the book in their collections.Serves 8

OVEN: Moderately hot, 200 C/ 400 F/ Gas 6, then moderate, 180 C/ 350 F/ Gas 4

1 quantity Sweet Pastry (see below)

Roll out the pastry, and use to line a 20cm (8in) tart tin. Line with foil, fill with baking beans, then bake blind in the preheated oven for 10 minutes. Remove the beans and foil and bake the flan case for another 6-7 minutes. Cool.

Reduce the temperature of the oven.

The Filling:

Melt together over a pan of hot water

120g (4 ½ oz) plain chocolate, chopped into small pieces

50g (2 oz) unsalted butter

Whisk together

4 eggs
230 ml (7 ½ fl oz) maple syrup
a few drops of vanilla essence

Then blend the melted chocolate into the egg and syrup mixture. Mix well.

Stir In

250g (9 oz) shelled pecan nuts

Stir in, then pour the mixture into the pastry case. Bake in the moderate oven for about 30 minutes until the tart has puffed slightly in the centre, and has just set.

Icing sugar
Whipped cream

Serve warm with a dusting of icing sugar and some whipped cream.

For The Sweet Pastry

150 g (5 oz) plain flour, sifted
100 g (4 oz) unsalted butter, cut into cubes,
30 g (1 ¼ oz) icing sugar, sifted
1 egg yolk
finely grated rind of ½ lemon

Place the flour in a mound on a clean work surface, and make a well in the centre.
Add the butter, sugar, egg yolk and rind, and work together with the fingertips, gradually incorporating the flour, to a smooth paste.

Roll into a ball and rest for at least 20 – 30 minutes in the refrigerator.

Roll out and use to line a greased 20 cm (8 in) tart tin. Leave in a cool place to rest for 30 minutes.