It’s Dads birthday so I’ve whipped out a super-easy recipe I created five years ago for The ‘PIE’ cookbook. It’s almost like a Toblerone and has a rich and silky ganache filling and delectable toffee crunch.
260g plain flour
Pecan praline and chocolate filling
100 g pecan nuts
40ml cold water
125 g caster sugar
200 ml cream
250 g Milk chocolate
Preheat oven to 180C°
For for pastry, light beat butter and sugar, then add egg. Mix through flour and cocoa until just mixed. Rest in the fridge 30 minutes before using.
Roll out pastry on a lightly floured surface to 3mm thick and line a 35cm-rectangular loose-bottomed tart tin, trimming edges. Refrigerate for 1 hour, and then blind bake for 10 minutes, remove paper and weights and bake until dry and crisp (10 minutes).
Filling – spread pecan nuts on a baking paper lined tray and roast for 10 minutes. Mix sugar and water in a small pot, stir over medium-high heat until sugar dissolves. Bring to the boil, cook until caramel in colour (6-8 minutes) and pour over pecans. Stand until set (10 minutes), process in a food processor until praline is finely ground, set aside. Bring cream to a simmer over medium heat add chocolate, stir until smooth, remove from heat, stir in two-thirds of praline mixture. Pour into pastry case, and refrigerate until set (1½ hours).
Cut into slabs with a hot knife and serve immediately scattered with remaining praline and a dollop of crème fraiche.