AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Sunday, April 20, 2008

Pecan Chocolate Tart

PECAN PASSION

















Chocolate Soft Dough:


500 gm. Plain flour
45 gm. cocoa powder
340 gm. Butter
160 gm. sugar
1/2 tsp. Vanilla essence
80 gm. eggs

Soft caramel:

200 gm. evaporated milk
200 gm. sugar
1/2 pod Vanilla Bean
10 gm. orange zest
60 gm. Glucose Syrup
10 gm. Butter

Soft Ganache:

150 gm. Dark chocolate
200 gm. Heavy cream

200 gm. Pecans - Toasted and chopped coarsely

Method:

For dough:

(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. Rest in fridge for 1 hour.
(3) Press dough in moulds of your choice. Bake in oven for 15 to 20 mins till cooked. Set aside to cool.
(4) For soft caramel, mix all the ingredients together in a pot and cook till thicken. Set aside to cool.
(5) 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.
(6) 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.
(7) Chill in fridge and let it set before serving. You can pipe some whipped cream on top when serving guests.

34 comments:

kium said...

Hi Aunty,

I need your advise about silicone mould, I saw your flower silicone muffin mould in your 'Pantry magic', I wonder you still remember which recipe you used it, so I can take a look at the finished product.It's alright if you can't remember. Do you think it really better than the conventional ones? It's not cheap so I don't to regret after buying it. Thanks.

Rgs, KIUM

HomeKreation said...

Hello Yochana (I think I don't need to call you "Aunty" as our age are not big difference)....
I happened to have a bag of pecan nuts in fridge for almost a year (gift from friend) and will be nice if I can try out this recipe. I will appreciate very much if you can share the recipe...by the way I have just prepared your Heart Jelly - waiting for it to hardened. Thanks so much for your generousity...!

Roz

Anonymous said...

aw this looks delish!
rgds-YooLee

Anonymous said...

Another question regarding moulds aunty, how do these look like? I like how simple the crust look... again, is the mould from JB? NExt to crystal crown hotel?

-Jana

Yuri said...

Hi Auntie, may I ask what did you use for the base? Is it made with flour or biscuit? If biscuit, what type or brand would be good? Thanks!

Nur said...

Hi Aunty,

Your tarts always turns out perfect
What base did you use on this? Can email me if you hold any classes please?

Anonymous said...

Dear Aunty Yochana

I'm amazed at all your creations and wondered how you could find the time for all these bakings (I udnerstand you are also working?).

I have always loved your recipes and tried out your Pak Thong Koh recipe but it did not turn out ok because I can see no bubbles or the beehive like holes and compact. The taste is ok though. Could you advise if I had done any of the steps wrongly?
Thanks
Shirlyn

Anonymous said...

hi yochana,

this looks really good....
just one question... if i made a ganache for one cake but got left overs can i keep for another cake? for how long can i keep it??

thanks,
Kim

Anonymous said...

hi yochana,

got another question... sorry i'm really new to baking... why everytime that I bake a sponge cake it shrinks? I mean when it's in the oven it looks very smooth but after cooling it the top looks like wrinkles...

thanks,
Kim

Anonymous said...

Hi Aunty,
That looks veri delicious. I have a qns: How are you able to make your tart case that they look veri even in depth? mine is alwaes a lil too thick/thin on either sides. its hard to control..

Lina said...

wow! those look amazing! What a baker!!!

Little Corner of Mine said...

Oh I like I like, I'm a chocolate lover and this looks absolutely divine!

anuja said...

hello aunty,

i want to bake for my niece, who loves chocolate cake. which according to you is "the best ever chocolate cake"? someone told me about chocolate genoise. could you share the recipe, if it is not too much of a trouble?

thanks and regards,
anuja

Anitha said...

Hi Auntie Yochana,

The pecan tarts looks so yummy!!

Do you have an email where I can contact you ?

Rgds
Anitha

Anitha said...

Hello Auntie Yochana,

The pecan chocolate tarts looks so yummy!!!

Do u have an email address where I can contact you ?

Rgds
Anitha

Anonymous said...

Aunty,

I still have lots of pecans left in my fridge and I'm a choc die-hard fan. Pls post the recipe or email to me at jay_tb99@hotmail.com

Can i have yr email address in case i have some baking ques to ask? I'm still waiting for you to post or send me a few of your recipes. I wonder if I'll ever get it?

thanks and cheers,
Janet

Anonymous said...

hey auntie can u post the recipe? it looks good... thanks!

vicki

-jiaen- said...

Aunty this looks SO YUMMYYYY!! Can I have the recipe please?! I really feel like making this after my exam! Can you please email it to me: jia_en99@yahoo.com

Thank you so much!

yochana said...

Hi janet,

you can ask anything you want under the comment section. I will try to post the pecan tarts...long story tarts tho.

rgds

yochana said...

Hi anonymous,

I used my hands to mould the dough into the tart pan, shaping it with my finger.

rgds

yochana said...

HI kim.

shrinking of cake at the egde is quite normal. You can avoid further shrinkage by quickly unmoulding it from the tin.

rgds

yochana said...

Hi Yuri,

It's a cookie dough.

rgds

yochana said...

Hi Jana,

I got sun lik to make these moulds specially for me. I gave her the measurement and she'll get someone to do it for me.

rgds

yochana said...

Hi Roz,

Pecans turn rancid very fast. Try to make it quickly before it's not fit for comsumption. I will try to post it as as possible.

rgds

yochana said...

HI kium,

The silicone moulds are ok lah...easy to unmould.

rgds

HomeKreation said...

Oh, thank-you very much Yochana for your generousity to share the recipe...I love you...ummmuah...

Roz

Anonymous said...

Aunty,

what is glucose syrup? can i substitute it with honey or golden syrup? if i use vanilla extract, how much should i use?

thanks,
Janet

yochana said...

Hi Janet,

You can use KARO brand - corn syrup. You can buy glucose syrup from Sun Lik or Phoon Huat.

If you use vanilla extract, you can use 1 tsp or 2 - up to your taste.

rgds

HomeKreation said...

Dear Yochana,

I have made the tart yesterday on Mother's Day and goodness I cannot describe how delicious it is. TQ so much for sharing the recipe, I feel relief that I have used my pecan after so long. I have posted the outcome in my HomeKreation - Kitchen Corner.

Regards,
Roz

yochana said...

Oh Roz, thumbs up! Can you let us know your website so that we can go and drool over your pecan tarts?

rgds

HomeKreation said...

Yochana,

If you klik my name (HomeKreation) should bring you to my blog site. Anyway here it is, come over to drool my pecan tarts:

http://homekreation-recipes.blogspot.com/2008/05/pecan-chocolate-tart.html

Roz

yochana said...

hi Home Kreation,

Thumbs up!! Can sell your pecan tarts already.

Rgds.

May said...

Hi Aunty
can u tell me how many tarts can be made in this recipe?Thanks!

youfei said...

Hi aunty,

May I know if these tart rings have a removable bottom?

-youfei-