Salt cuts through the sweetness of the chocolate giving a delicious tang. Try the caramelising technique with other nuts.
90g/3¼oz butter
40g/1½oz golden caster sugar
1 free-range egg, yolk only
125g/4½oz plain flour
2 tsp cocoa powder
175g/6oz dark chocolate, 70% cocoa solids
175ml/6fl oz double cream
175g/6oz light muscovado sugar
1½ tsp sea salt flakes
100g/3½oz caster sugar
2 tbsp water
12 pecan halves
pinch sea salt
crème fraîche, to serve
To make the pastry, cream together the butter and sugar, then add the egg yolk and mix well. Gradually add the flour and cocoa and mix to make a stiff dough. Wrap in cling film and rest in the fridge for 45 minutes.
Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a floured board and line four greased 8-10cm/3¼-4in loose-bottom tart tins, making sure there aren’t any holes. Line the tarts with greaseproof paper, fill with baking beans and bake for 15 minutes. Remove the beans and paper and cook for a further five minutes, then remove from the oven and let cool.
To make the filling, place all the ingredients in a large bowl and place over a pan of barely simmering water, making sure the bottom of the bowl does not come into contact with the water. Stir occasionally until the mixture is completely smooth, then pour the filling into the pastry cases and place in the fridge for about two hours or until set.
Meanwhile, make the caramelised pecans. Place the caster sugar and water into a saucepan and dissolve over a very low heat, shaking the pan occasionally. Once the sugar has completely dissolved, turn up the heat and boil until it turns into a golden caramel colour. Working quickly, stir through the pecans and sea salt, turning the mixture onto a baking tray lined with silicone paper and spreading it out as much as possible. When cool, break up the mixture, trying to keep the pecans whole.
Top each tart with three pecans and serve with very cold crème fraîche.
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