Edible Flower topped Pecan Chocolate Tarts
October 26, 2020
It’s our third and final Halloween feature recipe, and this one didn’t disappoint! We teamed up with Development Chef Tassy Goodall to show you how you can use our seasonal Halloween Edible Flower Mix.
Our mix is full of vibrant and devilishly dark edible flowers and edible leaves, including quirky fire feathers, and beautiful butterfly sorrel. Tassy used the more obscure feather feathers and amaranth flowers as well as tiny tagetes, tagete petals and butterfly sorrel leaves to decorate her Autumnal tarts. You can follow her full recipe below and buy our Halloween Edible Flower mix here, to give her recipe a go yourself.
Rye, Salted Chocolate and Pecan Tarts with Maple Chantilly
- 250g White Rye Flour
- Pinch of Salt
- 2 Tbsp Caster Sugar
- 140g Unsalted Butter, Cold and Cubed
- 2 Egg Yolks
- 2 Tbsp Whole Milk
- 150ml Double Cream
- 75ml Whole Milk
- 100g Milk Chocolate, Roughly chopped
- 50g Dark Chocolate, Roughly chopped
- 1 Tbsp Caster Sugar
- Generous Pinch of Salt
- 1 Egg
- 80g Toasted Pecans, Roughly chopped
- 300ml Double Cream
- 3 Tbsp Maple Syrup (Preferably dark)
- Pinch of Sea Salt
- Handful of extra Pecans, caramelised in 1/2 tbsp maple syrup
- Edible Flowers Halloween Mix
- Start by making the pastry. To do this, place the flour, salt, caster sugar and butter in a food processor and pulse until the mix resembles breadcrumbs (alternatively, rub these ingredients together with your fingertips until you achieve the same consistency). Add the egg yolks and milk to the food processor and pulse again until large clumps of dough start to form (if you’re making it by hand just mix the wet ingredients in with a cutlery knife), then bring it together into a single ball with your hands. Wrap and chill for 10 minutes.
- Preheat the oven to 180C and grease 8 mini tart cases. Take your chilled dough and roll out to around 2mm thick. Cut out circles and line the tart cases, pressing the pastry into the corners as you go. Trim any overhanging pastry with a sharp knife. Once you’ve lined all the cases, chill the pastry for a further 10 minutes.
- Take the chilled cases and line with baking paper and baking beans. Blind bake for 10-15 minutes or until the pastry walls have set. Then remove the beans and paper and bake for a further 10 minutes or until the pastry is cooked through and sandy to the touch. Set aside and reduce the oven temperature to 160C.
- For the filling, place the chopped chocolate into a large bowl, then pour the cream and milk into a saucepan and heat to scalding point (just before it boils). Pour the hot cream mix over the chocolate and let it sit for a minute or so, then stir together. In a separate bowl lightly whisk the sugar, salt and egg together, then whisk it into the chocolate mixture to combine. Your mix should be glossy.
- Distribute the chopped pecans between the tart cases, arranging them evenly across the base. Add the chocolate mix to the cases carefully, ensuring they’re all filled to the top.
- Bake the tarts for 12-14 minutes. They’re ready when a slight skin has formed and they’re almost set, with just a slight wobble remaining in the middle. Set aside to cool and set for at least an hour.
- While the tarts are cooling, make the Chantilly cream. To do this, simple whisk together the cream and maple syrup until thickened but not overly stiff (the looser consistency is perfect for piping). To decorate, use a flat piping nozzle and pipe the cream in an asymmetric wobbly line across the tops of the tarts. Garnish with pecans and edible flowers. Finish with some sea salt to offset the sweetness.