Part 1: Cocoa Pate Sable
Ingredients
Method- 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
- 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
Method- 250g Maple Syrup
- 100g Granulated Sugar
- 0.5g Vanilla Paste
- 2g Salt
- 195g Eggs (Beaten)
- 50g deZaan True Gold Cocoa Powder
- 500g Pecans (Chopped)
- 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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