Food blogger ELLY MCCAUSLAND makes the perfect pecan pie

THE first time I made this chocolate pecan tart, from Paul Hollywood’s How to Bake cookbook, I knew it was going to become my ultimate dinner party dessert.

Words fail to adequately describe the sheer deliciousness of the crisp, buttery pastry encasing a crunchy yet gooey filling of toffee-scented pecans and molten chocolate.

If you like treacle tart, you will love this. If you like pecan pie, you will love this. If you like life and eating in general, you will love this.

I’ve adapted the recipe slightly to use shop-bought pastry, to include less sugar (I think my version is just perfect) and I add a little salt to bring out the sweetness of the chocolate and pecans.

Serve with raspberries and vanilla ice cream for a dessert that your guests will devour in silent awed appreciation.

More recipes at: nutmegsseven.co.uk

Chocolate pecan tart
Serves 8

375g good-quality sweet shortcrust pastry
80g dark cooking chocolate, in pieces
45g unsalted butter, cubed
100g golden caster sugar
190ml golden syrup
3 large eggs
1 tsp vanilla extract
½ tsp salt
240g pecan nuts, roughly chopped
Raspberries and vanilla ice cream, to serve

•Roll out the pastry on a floured work surface to a thickness of about 3mm. Use to line a 22-25cm loose-bottomed tart tin, letting a little overhang the edges (you can trim this after baking). Put this in the fridge while you make the filling (to stop it shrinking during baking).

• For the filling, put the chocolate and butter into a heatproof bowl over a pan of simmering water. Stir until it has melted together, then set aside to cool slightly. Put the golden syrup and sugar in a small pan and bring to the boil until the sugar has dissolved, stirring constantly. Set aside and leave to cool slightly.

• In a large bowl, whisk together the eggs. Slowly add the melted chocolate mixture, whisking constantly, then pour the syrup mix in slowly, whisking constantly again. When it is smooth, add the vanilla and salt, then fold in the pecans. Leave to cool completely.

•Pre-heat the oven to 180C. Put the lined tart tin on a baking tray. Pour the pecan filling into the pastry case, then bake for 40 minutes until the filling has set and the pastry is golden. Leave to cool for at least half an hour before serving with raspberries and vanilla ice cream.