Wow! Has it been a week already? When I began this blog, I had the ambition to write a post every day or at least every second day. But, life takes over and here we are a week later. But do I have a goodie for all you Paleoites this week!
We all love chocolate and for those who say you do not, well, I simply do not believe you. Chocolate is the side dish for every emotion in life. Having a great day? Eat chocolate to celebrate! Having a crappy day? Eat chocolate to feel better! Having a regular day? Chocolate. Life is just life? Eat chocolate.
I also love pecan pie: the gooeyness, the nut crunch, the sweetness. What is there not to love? Oh wait, add chocolate to that? Well, I think you have your Sunday night plans made.
Chocolate Pecan Pie Tarts
Makes 5 tarts, or one whole pie.
1 cup of pecans
2 tbsp of butter (or ghee)
2 tbsp of palm sugar
2 eggs and 1 egg yolk
¼ cup of honey
¼ cup of maple syrup
3 tbsp of butter
4 oz. of 70% dark chocolate
1. Preheat oven to 350 degrees.
2. To make the crust, pulse the nuts in a food processor until a fine meal forms. Add nuts and palm sugar together. Melt the butter in a saucepan and then add to the nut/sugar mixture. Press 2 tbsp into the tart shells. Bake for 12 minutes. When you take it out of the oven, press the shells down again with a spoon to make it flat.
3. To make the filling: Heat the maple syrup and honey in a saucepan over medium/low heat. Add the butter and allow to melt. While this is happening, whisk the eggs and yolk together. Once butter is melted, add 1 tbsp at a time to the eggs. This will temper it and stop any scrambled eggs from happening. Do this 4 times. Then slowly pour the remainder of the sugar/butter mixture into the tempered eggs, constantly whisking.
4. Put 4 whole pecans on the bottom of the tart shells. Pour egg/sugar mixture into tart pans. Ensure not to overfill.
5. Bake for 10 minutes.
6. Take tarts out of the oven and let cool for 20 minutes.
7. Melt the chocolate over a double boiler. Then pour the chocolate on top of the tarts, smooth out.
8. Chill in the fridge for 2 hours. Bring to room temperature before serving.
9. Oh yes….and nom nom nom!