Recipes

Crust

• Mix the butter and icing sugar in a bowl. Add the egg and mix thoroughly. Add the flour and salt and mix until a dough forms.
• Transfer the dough to a cool surface sprayed with non-stick spray and roll out thinly.
• Line a tart pan, sprayed with non-stick spray, with the dough and trim and crimp the edges.
• Place in the freezer for 20 minutes then bake in an oven, preheated to 160 ºC for 10 minutes or until golden brown.

Filling

• Place the sugar and eggs in a clean bowl and whisk until well combined. Add the cake flour, cocoa powder and corn flour, whisk until smooth and set aside.
• Heat the milk in a saucepan and bring to a boil. Remove from the heat and slowly add the hot milk to the egg mixture, whisking continuously.
• Pour the milk mixture back into the saucepan, return to the heat and stir until cooked and thickened.
• Remove from the heat, stir in the pecan nuts and pour the mixture into the baked crust. Place in the fridge to set.
• Once cooled, decorate with chocolate shavings and serve.