Well I needed a dessert for NYE and I thought what a perfect opportunity to come up with something new for the site...You’re welcome.
I love a pecan pie...and this is a tweak with my other fave ingredient, chocolate. How can that ever be wrong?? (It cannot, seriously.) SO...I hope you enjoy this as much as we are going to. It has been a huge year and here I am on the last day of the year, writing up a recipe. Now, that’s dedication for you!
Happy 2016 kids. It’s going to be huge.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Pastry
- 30 Grams coconut sugar
- 1 vanilla bean, freeze dried or roasted (see note)
- 200 Grams bakers flour
- 100 Grams butter cubed and chilled BUY
- Pinches pink salt flakes BUY
- 60 Grams sour cream
-
Filling
- 110 Grams chocolate dark chocolate, melted (over 70% if possible) BUY
- 3 eggs
- 200 Grams pure maple syrup
- 100 Grams dark muscovado sugar
- 120 Grams unsalted butter softened BUY
- 2 Teaspoons vanilla bean paste BUY
- 200 Grams walnut pieces
Do
- 1
Place sugar and vanilla bean into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add remaining pastry ingredients except sour cream and mix 6 sec/speed 6.
- 3
Add sour cream and knead 30 sec/Interval.
- 4
Tip dough out onto floured silpat mat and push into a disc. Refrigerated 15-30 minutes.
- 5
Roll out pastry and line a 24 cm flan tin with removable base with the pastry. Place into the freezer while you prepare the filling.
- 6
Preheat oven to 160°C.
- 7
Melt the chocolate in the microwave and set aside.
- 8
Place all remaining filling ingredients except the walnuts into Thermomix bowl and blend 30 sec/speed 8.
- 9
Add walnuts and blend 3 sec/Reverse/speed 3.
- 10
Brush the pastry base with the chocolate. Pour filling over. Bake 45-50 minutes until just set in the centre.
- 11
Serve with large dollops of vanilla or chocolate whipped cream, sprinkle with roasted cacao nibs.
More
To roast a vanilla bean, place into cold oven set to 200°C for 10 minutes. I usually roast a few beans at a time and keep them in a ziploc bag until use. I used a freeze dried vanilla bean this time around, but I don’t always have those handy!
