See Also: Chocolate and pecan crunch tart(recipes)
Nectarine Pecan Tart(recipes)
Maple Pecan Tart(recipes)
German Chocolate Crunch Cake(recipes)
Chocolate-Pecan Angels(recipes)
Chocolate Pecan Monster Cookies(recipes)
Super-Duper Chocolate Pecan Cookies(recipes)
Gooey Caramel and Chocolate Pecan Rolls(recipes)
Chocolate Drop Scones with Pecan Toffee Sauce(recipes)
White Chocolate Cranberry Tart(recipes)

morsulus (medicine) and Chocolate and pecan crunch tart (recipes)


morsulus (medicine)


morsulus


Synonym: troche.

Origin: Mod. L. Dim. Of L. Morsus, a bite


Chocolate and pecan crunch tart (recipes)




Serves 10



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



225g/8oz pecan nuts, very roughly chopped4 tbsp caster sugar400g/14oz dark chocolate, grated200ml/7fl oz double cream75g/3oz unsalted butter300g/10½oz digestive biscuits, crushedto decorateicing sugar



Method



1. Put the pecan nuts and sugar into a heavy based saucepan, cook over a moderate heat until the sugar has begun to turn to a dark caramel and the nuts are lightly toasted. Tip the whole onto a lightly oiled Baking sheet and leave to cool. Chop the pecan praline into small pieces and set aside.2. Melt the dark chocolate with the double cream and butter in a heavy saucepan, leave to cool for a couple of minutes.3. Stir the digestive biscuits into the mixture along with the pecan praline and combine well. Lightly oil a 23cm/9in sandwich or spring form mould and line with a double strip of non-stick Baking parchment. Turn the chocolate mixture into this and flatten with the back of a spoon, cover and refrigerate for 2 hours or until needed.4. To serve: remove the chocolate from the tin and allow to stand at room temperature for 10 minutes. Using a hot, sharp knife, slice into wedges dust with icing sugar and serve.