True Gold Maple Pecan Bars

Artisans and Chefs manufacturing

artisans-and-chefs

Part 1: Cocoa Pate Sable

Ingredients

150g Butter
75g Confectioners' Sugar
1 Vanilla Bean or ½ Vanilla Extract
50g Eggs (lightly beaten)
175g Pastry Flour
30g deZaan Terra Rossa Cocoa Powder

Method

In a mixing bowl, add the butter, confectioners' sugar and vanilla. Cream together until smooth and light in color.
Gradually add the eggs, beating well in between each addition.
Add the flour and cocoa powder and mix, making sure to scrape the bowl down to be sure all ingredients fully blend into dough.
Transfer from the bowl to the flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
Roll out dough to approx. 5mm thickness and form into tart mold.
Cool in the refrigerator for 20 minutes.
Par-bake for 15 minutes at 175ºC/ 350ºF

Part 2: True Gold Pecan Filling

Ingredients

250g Maple Syrup
100g Granulated Sugar
0.5g Vanilla Paste
2g Salt
195g Eggs (Beaten)
50g deZaan True Gold Cocoa Powder
500g Pecans (Chopped)

Method

In a large bowl add the syrup, sugar, vanilla, salt and eggs.
Mix thoroughly until combined.
Add the cocoa powder and mix until fully combined.
Lastly add in the pecans and fold in.
Pour into the tart mold and bake at 175ºC/350ºF for until filling has set.
Transfer to the cooling rack and allow it to cool down completely before removing from the mold.
Cut into rectangular slices.

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