Pecan Chocolate Tart

This is the most delicious Chocolate Tarts I ever made. The rich chocolate filling with melting caramel and crunchy pecans fillings complementing each others so perfectly and what more...the chocolate melt-in-the-mouth pastry....fiushhhh, nyum-nyum-nyum....

Thank-you very much to Auntie Yochana who is so generous in sharing the recipe. I made only half of the recipe below which produced 17 pieces. 

CHOCOLATE PASTRY (about 34 pieces):

340g Butter

160g Sugar

½ tsp Vanilla essence

80 g eggs

500g Plain flour

45g Cocoa powder

1. Cream butter and sugar till creamy, add in vanilla essence & beaten egg and mix thoroughly.

2. Add in plain flour and cocoa powder and mix till just combined.

3. Rest in fridge for 1 hour.
4. Press dough in moulds of your choice.

5. Bake in oven for 15 to 20 mins till cooked. Set aside to cool.

SOFT CARAMEL:

200g Evaporated milk

200g Sugar

1/2 pod Vanilla Bean (I used Vanilla Essence)

10g orange zest

60g Glucose Syrup

10g Butter

SOFT GANACHE:

150g Dark chocolate

200g Heavy cream

200g Pecans - Toasted and chopped coarsely (I used whole Pecans)

METHOD:

1. For soft caramel, mix all the ingredients together in a pot and cook till thicken. Set aside to cool.

2. Warm up heavy cream for soft ganache , pour in chopped chocolate and stir till chocolate melts. If mixture is too watery, add in extra chocolate. It should be thick.

3. Spoon a tsp of soft caramel into the baked tart, sprinkle some toasted chopped pecans on top and then spoon some ganache on top. Tap tarts to even the top.

4. Chill in fridge and let it set before serving.


BAHASA MALAYSIA VERSION:

Pastri Coklat (34 ketul):
340g Mentega
160g Gula
½ tsp Esen Vanilla
80 g Telur
500g Tepung Gandum
45g Serbuk koko

1. Pukul mentega & gula sehingga kembang. + esen vanilla & telur yg di pukul sedikit.
Gaul sebati. + tepung + koko. Gaul sehingga sebati - jgn uli.
2. Masukkan ke ldlm fridge selama 1 jam.
3. Tekankan ke dlm acuan tat.
4. Bakar 15 to 20 min sehingga masak. Sejukkan.

SOS KARAMEL:
200g Susu evaporated/cair
200g Gula
1/2 tsp Esen Vanilla
10g Zest Oren
60g Glucose Syrup
10g Mentega

Masak semua bhn sehingga pekat. Sejukkan.

COKLAT GANACHE:150g Coklat
200g Heavy cream
200g Pecans - panggang & chop (I tak chop pun)

CARA-CARA:1. Panaskan heavy cream & + coklat sehingga cair. Jika perlu tambahkan lagi coklat supaya pekat.
2. Sudukan 1 sudu teh karamel ke dlm pastri tat, letakkan kcg pecan & kemudian ganache coklat. Ulang sehingga kesemua tat di sikan.
3. Sejukkan sehingga ganache mengeras.