CHOCOLATE PECAN TART

WITH HORLICKS ICE CREAM, BY STUART PATE

SERVES: 4 PREPARATION: 20mins COOKING: 30mins

This pecan tart recipe was given to Stuart Pate by a customer when working in London. He took out the blue cheese and added the chocolate - and we all think it works better now.

Stein’s Head Patisserie Chef has always been drawn to the sea. He jumped at the chance to move down from London and help set up Stein’s Patisserie in Padstow, a move back to his wife’s roots in the West Country. Lured by the buzz of cheffing life in Padstow, whilst also having ‘paradise’ on the doorstep, Stuart is now mainly based at The Seafood Restaurant and Stein’s Cookery School, while also working on new projects, cooking demos and Stein’s apprenticeship scheme.

ingredients
method
beer pairing

For the Pecan Tart

  • 200g sweet pastry 
  • 120g golden syrup 
  • 20g butter
  • 200g demerara sugar
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 150g dark chocolate
  • 200g eggs
  • 200g pecan nuts, chopped 
  • 4x 9cm round tart tins

For the Horlicks ice cream

  • 500g milk
  • 500g double cream
  • 30g glucose
  • 140g egg yolk
  • 75g sugar
  • 75g light brown sugar
  • 60g Horlicks

For the garnish

  • 15g gold chocolate dust
  • 15g crushed biscuit crumbs
  • 25g caramelised pecan nuts

For the pecan tart

  1. Heat the butter, sugar, golden syrup, salt and vanilla in a saucepan
  2. Pour onto the chocolate and mix until melted
  3. Cool to blood temperature and add the egg, mix thoroughly
  4. Fold in the chopped pecans
  5. Chill
  6. Line your pastry tins with sweet pastry rolled out to 2mm thickness and prick each pastry case with a fork
  7. Fill with the chocolate pecan tart mix and bake at 185C for 20-25 minutes

 For the Horlicks ice cream

  1. Bring the milk, cream and glucose to a simmer
  2. Whisk together the egg yolk, sugar and Horlicks
  3. Pour the milk mixture onto the eggs and whisk to mix, then return to the heat
  4. Cook for 5 minutes on a low heat (83C), while whisking constantly 
  5. Strain, cool over ice and freeze in an ice cream machine once completely chilled
  6. Serve the tart with ice cream and garnish

Sharp's Coconut Stout, Bristol Beer Factory Milk Stout, or a Porter or Barley Wine.


ingredients

For the Pecan Tart

  • 200g sweet pastry 
  • 120g golden syrup 
  • 20g butter
  • 200g demerara sugar
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 150g dark chocolate
  • 200g eggs
  • 200g pecan nuts, chopped 
  • 4x 9cm round tart tins

For the Horlicks ice cream

  • 500g milk
  • 500g double cream
  • 30g glucose
  • 140g egg yolk
  • 75g sugar
  • 75g light brown sugar
  • 60g Horlicks

For the garnish

  • 15g gold chocolate dust
  • 15g crushed biscuit crumbs
  • 25g caramelised pecan nuts
method

For the pecan tart

  1. Heat the butter, sugar, golden syrup, salt and vanilla in a saucepan
  2. Pour onto the chocolate and mix until melted
  3. Cool to blood temperature and add the egg, mix thoroughly
  4. Fold in the chopped pecans
  5. Chill
  6. Line your pastry tins with sweet pastry rolled out to 2mm thickness and prick each pastry case with a fork
  7. Fill with the chocolate pecan tart mix and bake at 185C for 20-25 minutes

 For the Horlicks ice cream

  1. Bring the milk, cream and glucose to a simmer
  2. Whisk together the egg yolk, sugar and Horlicks
  3. Pour the milk mixture onto the eggs and whisk to mix, then return to the heat
  4. Cook for 5 minutes on a low heat (83C), while whisking constantly 
  5. Strain, cool over ice and freeze in an ice cream machine once completely chilled
  6. Serve the tart with ice cream and garnish
beer pairing

Sharp's Coconut Stout, Bristol Beer Factory Milk Stout, or a Porter or Barley Wine.


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