Lyle's Chocolate and Pecan Tart Recipe Lyle's Chocolate and Pecan Tart Recipe Smooth, rich and delicious, serve this very moreish chocolate pecan pie with either cinnamon cream or a scoop of ice cream on top for the ultimate mouth-watering experience! Categories: pies & tarts dessert Serves 8 Prep Time 35 minutes Cook Time 1 hr 10 mins Ingredients FOR THE PASTRY 175g plain flour + extra for rolling 40g unsalted butter, cubed 20g Tate & Lyle Golden Caster Sugar 2¼ tbsp cold water Pinch of salt FOR THE FILLING 75g dark chocolate, minimum 70% solids, broken into squares 40g unsalted butter 225g Lyle’s Golden Syrup 150g Tate & Lyle Granulated Sugar 2 medium eggs 95g pecan nuts FOR THE DECORATION 25g dark chocolate, minimum 70% solids, broken into squares FOR THE CINNAMON CREAM 150ml double cream 40g Lyle’s Golden Syrup ½ level tsp cinnamon Instructions HOW TO MAKE A CHOCOLATE AND PECAN PIE Follow the 12 simple steps of this pecan tart recipe for a taste explosion like no other! Combine the flour, butter, sugar and salt in a food processor bowl and quickly pulse until the mixture resembles breadcrumbs. Add the water and briefly pulse until it comes together in a ball. Wrap in cling film and chill for 30 minutes. Meanwhile, make the filling. Melt the chocolate and butter together in a small non-stick pan over a very low heat for 2-3 minutes. Stir and set aside. In another small non-stick pan combine the golden syrup and sugar over a low heat for about 10 minutes, stirring frequently until the sugar dissolves. Bring to the boil, then simmer for 2 minutes, stirring all the time. Cool for 5 minutes. Beat the eggs in a bowl, then whisk in the warm chocolate followed by the syrup mixture and set aside. Roll the pastry out on a lightly floured surface, carefully line the tart tin, lightly prick the base and chill again for 30 minutes. Preheat the oven to 190°C / 170° Fan 375°F, Gas Mark 5. Line the tart with the parchment paper and cover the base with baking beans. Bake on the middle shelf for 12 minutes, then remove the paper and beans and bake for a further 5-6 minutes to dry out the base. Reduce the oven temperature to 180°C / 160° Fan 350°F, Gas Mark 4. Pour the filling into the tart and bake for about 20-25 minutes or until a skin forms on the surface. Remove, arrange the pecans on top (cooking it like this prevents the nuts from sinking), return to the oven and cook for a further 10-15 minutes or until set. Remove and leave to cool for 1 hour. Melt the chocolate in a small non-stick pan over a low heat or in the microwave and cool a little. Lightly whisk the cream in a bowl until soft peaks form, marble in the golden syrup and cinnamon, then transfer to a serving bowl. Lift the tart out of its tin, place on a serving dish, dust with icing sugar, then, using a teaspoon, drizzle over the chocolate and serve with the cinnamon cream. CHEF'S TIP If you find yourself short on time, you could always use shop-bought shortcrust pastry instead. This gorgeously gooey chocolate pecan pie is perfect for serving at a party or gathering. Lyle's Golden Syrup Bottle 700g Sticky Recipe Favourites Lyle's Chocolatey Fudge Cupcakes Gingerbread Recipe: Lyle's Gallant Gingerbread Lyle's Easy Treacle Tart Recipe Lyle's Golden Syrup Flapjack Recipe Lyle's Golden Syrup Lemon Drizzle Loaf Cake Recipe Lyle's Warming Apple & Blackberry Crumble Recipe Lyle's Banana Bread Recipe Lyle's Homemade Chocolate Brownies Recipe Lyle's Sticky Delicious Baklava Recipe View more recipes THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK & Continue