Chocolate Pecan Nut Tart

• For the chocolate shortcrust pastry
• 225 g all-purpose flour
• 1/4 cup cocoa powder
• 125 g unsalted butter, cold and diced
• 80 g sugar, 1 beaten egg
• For the filling
• 25 g unsalted butter, softened
• 1/3 cup caster sugar
• 1/3 cup brown sugar
• 1 tablespoon almond meal
• 1 tablespoon vanilla extract
• 2 eggs, beaten
• 1 cup pecan nuts, lightly toasted and roughly chopped
• 50 g dark chocolate,chopped

1. Place the all- purpose flour, cocoa powder, sugar and unsalted butter in a bowl and make a crumby dough
2. Add the beaten egg and mix until you obtain a smooth texture and form a ball
3. Wrap in film paper and refrigerate for 30 minutes
4. Roll the dough on a dusted working surface until 6 mm tall and place in the greased baking tin, trimming the edges
5. Prick the surface with a fork, line with parchment paper and place the baking weights inside
6. Preheat the oven to 180 C/350 F and bake for 15 iminutes
7. Remove the lining and weights and allow to cool on a rack
8. Combine all the ingredients for the filling, except for the pecan nuts and mix until you obtain a cream
9. Preheat the oven to 180 C/ 350 F and bake for 40 to 45 minutes
10. Allow to cool on a rack
11. Melt the dark chopped chocolate in a baigne marie, put it in a paper cone and drizzle the chocolate on top, decoratively
12. As a dessert, it can be served with vanilla ice-cream or raspberries and whipped cream

chocolate shortcrust pastry, flour, cocoa powder, unsalted butter, sugar, filling, unsalted butter, caster sugar, brown sugar, almond meal, vanilla, eggs, pecan nuts, dark chocolate

Taken from food52.com/recipes/24153-chocolate-pecan-nut-tart (may not work)