Pekannusstarte

Ingredients

• 180 g flour
• 2 tbsp cocoa powder
• 1 pinch salt
• 70 g fine sugar
• 1 egg
• 120 g butter
• flour (for dusting surface)
• dried legumes (for blind baking)
• 70 g dark chocolate
• 100 g butter
• 100 g sugar
• 4 eggs
• 1 pinch salt
• 60 g flour
• 50 g coarsely chopped pecans
• 200 g pecans (half)

Instructions

1. 1.

   For the shortcrust dough, mix the flour with cocoa powder, salt and sugar; create a well in the center, add the egg and butter pieces, and quickly knead into a shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Roll out the dough on a lightly floured surface and line a tart pan with it, including the rim. Place a suitable piece of parchment paper inside and fill the whole with the dried legumes. Bake in the preheated oven for about 20 minutes.

4. 4.

   Meanwhile, melt the chocolate for the filling and let it cool. Cream the butter with sugar and salt, then gradually whisk in the eggs until a light froth forms. Fold in the melted chocolate. Stir in the flour and chopped nuts.

5. 5.

   Remove the blind‑baked shortcrust from the oven, discard the legumes and parchment, and spread the filling over it. Place the pecan halves on top and press them lightly into the dough. Bake the tart at 150 °C for about 30 minutes (check with a skewer).