Chocolate Pecan Nut Pie
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | Pecan nuts |
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
| 100.00 | ml | CARTE D'OR Toffee Sauce 6 x 2L |
| 8.00 | pc | Eggs, large (class A) |
| 1 x large ready Made pancake | ||
| 20.00 | ml | Water |
| 250.00 | g | Red cherries 3/1 Morello |
| 50.00 | ml | CARTE D'OR Strawberry Sauce 6 x 2L |
Preparation
1. Line a 20cm tart tin with the pancake and leave in the fridge to cool. Mix the Meadowland Classique, toffee sauce and eggs together. Chop the pecan nuts and place in the lined tart tin and pour the mixture over. Bake at 180 deg cel till set.
2. Strain the liquid off the morello cherries and mix with strawberry sauce.
3. Cut the pecan nut tart into 6 equal size pieces. Use an ice cream of your choice and spoon on top of the tart using some chocolate as garnish. Spoon the morello cherries onto the plate and serve.
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