A thin layer of dark chocolate is spread on the baked crust before the filling, and the crust stays crisp beneath it. Maple and pecans give the classic flavor, and the chocolate balances the sweetness. Pareve version: Margarine, Margarine and Dark chocolate (dairy-free).
Transfer to a food processor, add the cold margarine in cubes and process until coarse crumbs form.
Food processor
3
Add the egg and cold water and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 45 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5
Roll out the dough and line a 24 cm pie pan with it, sides included. Prick the bottom with a fork.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6
Top with parchment paper and weights (or dried beans) and bake in an oven preheated to 180°C (355°F) for 15 minutes.
Parchment paperOvenTart / pie pan
💡The weights keep the dough from puffing up and shrinking from the sides: without them the bottom bubbles and the shell comes out lopsided.
7
Remove the weights and bake another 5 minutes, until the shell is golden.
OvenTart / pie pan
To assemble
8
In a bowl, whisk the eggs, sugar, syrup, margarine, vanilla and salt until smooth.
BowlWhisk
9
Scatter the chocolate over the bottom of the hot shell, and after 2 minutes spread it with the back of a spoon into a thin layer.
10
Arrange the pecans over the chocolate layer, in tight circles.
11
Pour the filling into the baked shell, over the pecans.
💡Pour the filling only into a baked shell: a liquid filling on unbaked dough makes the bottom soggy.
12
Bake in an oven preheated to 170°C (340°F) 40–45 minutes, until the filling is set and the center still jiggles slightly.
⚙ BakingOvenTart / pie pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
13
Cool completely, at least 3 hours, until the filling sets.
572calories
7 gprotein
52 gcarbs
39 gfat
● protein 5%● carbs 36%● fat 59%
Per serving (130 g), of 10 servings
For the Tart shell · To assemble ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Parchment paper · Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
