This delectable recipe comes from Blairscove House, Co Cork.
Shortcrust pastry
• 150g Plain Flour
• 75g Butter, diced & at room temperature
• 50g Icing Sugar
• 1 Egg, Beaten
Using your fingers, or the paddle attachment on a stand mixer, rub together the Flour and Butter until the mixture resembles breadcrumbs.
Mix in the Icing Sugar.
Add the egg and continue to mix until the mixture binds together to form a ball of pastry.
Wrap the ball of pastry in cling film and leave to rest in the fridge for at least 30 minutes.
Heat oven to 190/170 fan/gas 5. Roll out the pastry onto a lightly floured surface, then line a 23cm loose bottom tart tin with the pastry. Prick the base with a fork in a few places. Line the pastry with baking parchment and fill it with baking beans. Leave to rest in the fridge for 20 minutes.
Bake the pastry for 20 mins, then remove the baking beans and bake for a further 5 minutes to get an even colour on the pastry. Leave to cool in the tin on a wire rack.
Chocolate Filling
• 750g Milk Chocolate
• 250ml Cream
• 110ml Frangelico Liqueur
Place the chocolate into a bowl, I recommend using the bowl of a stand mixer with the whisk attached.
Heat the cream and Frangelico until a skin starts to form on top of the cream.
Pour the heated cream onto the chocolate, and as slowly as possible mix the cream and chocolate mixture. Keep mixing slowly until the mixture has come to room temperature.
Pour the chocolate into the case and leave it to set in the fridge.
Pecan Praline
• 50g Pecans
• 125g Caster Sugar
Melt the sugar over medium heat, until it turns golden or reaches 300C/570F on a sugar thermometer, to make a caramel.
Add the pecans to the caramel and stir to combine, pour onto a baking tray lined with parchment or a silicone mat, and leave to cool and set.
Break up into pieces and sprinkle over the tart.
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