Ingredients

140 g Dark Chocolate (Roughly Chopped)

115 g Pecan Nuts (Roughly Chopped)

90 g Plain Flour

15 g Cocoa Powder

85 g White Chocolate (Roughly Chopped)

1 Pinch Sea Salt

170 g Unsalted Butter (Cubed)

1 tsp Vanilla Extract

200 g Caster Sugar

3 Eggs

25 g Cocoa Powder

185 g Plain Flour

1 Egg (Beaten)

115 g Unsalted Butter (Cubed)

1 Pinch Sea Salt

85 g Icing Sugar

* Always check the ingredient labels for allgergen information

The pastry dough can be kept in the refrigerator for up to 3 days or it can be frozen.

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Fudgy Pudgy Brownie Tart

Pastry

To make the pastry add all the pastry ingredients excluding the egg into a large bowl and then using your fingertips rub the butter into the mixture until it resembles breadcrumbs. Add the egg mix and combine until the dough comes together and can be formed into a large bowl. Flatten the dough into a rectangle, wrap it well and store in the refrigerator until ready to use.
Grease a tart tin. Roll out the pastry and then line the tin with the pastry. Fold in the excess dough to halfway down the side of the tart tin. Press it against the sides so that it extends to 1/4 inch abovethe top of the tin. Chill the pastry whilst making the filling.
To make the filling add the pecans to a baking tray and bake for 10 minutes, once toasted brake into rough pieces.
In a large pan melt the butter and dark chocolate. Once melted add the sugar and mix until combined. Stir in the eggs and vanilla extract and mix until the mixture becomes thick and glossy. Add the flour and salt and stir just until the flour is moistened and then add the toasted pecans and white chocolate pieces and mix together gently. Using a spatula add the filling to the tart tin and smooth the top.
Bake for 35-45 minutes or until the batter has puffed slightly and set only 1 inch from the edge. Remove the tart, still in the tart tin to a wire rack and let it cool. Refrigerate the tart for a minimum of 1 hour before serving.