Caramelised Pecan & California Prune Tart
Bittersweet chocolate drizzled on top gives this tart a glamorous touch. Serve a thin wedge with a dollop of softly whipped cream.
Makes: 9Prep Time: 15 minutesCook Time: 30 - 40 Minutes
- 3/4 cup pecans
- 3/4 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon walnut or pecan oil
- 1 cup pitted and coarsely chopped California Prunes
- 1 short crust tart shell, pre-baked
- 2 ounces bittersweet chocolate, chopped
- Preheat oven to 190°C.
- Place the pecans on a baking sheet and bake until they smell nutty and are golden, 3 to 5 minutes.
- Increase the oven to 200°C.
- In a saucepan over medium-high heat, mix the cream, sugar and walnut oil. Bring to a boil, reduce the heat to medium and boil slowly until it thickens slightly, 3 minutes. Remove from the heat, add the pecans and California Prunes and stir together. Let stand 15 minutes.
- Pour the filling into the pre-baked pastry distributing the nuts and California Prunes evenly.
- Bake until the top is a combination of creamy white and russet caramel and looks like Rice Krispies, 30 to 40 minutes.
- Cool the tart on a rack for 15 minutes.
- Loosen the pastry from the sides of the pan with a thin paring knife.
- Melt the chocolate in the top of a double boiler. With a fork, using a back and forth motion, drizzle threads of chocolate onto the top of the tart, distributing evenly.
- Cut into squares and serve.