PHOTO BY JOHN KERNICK
CHOCOLATE-PECAN PIE WITH TOASTED MARSHMALLOW CHANTILLY CREAM
Makes 8 individual tarts
For the tart dough :
½ cup unsalted butter , softened ½ cup powdered sugar 1 large egg yolk ¼ teaspoon vanilla extract 1¼ cups all-purpose flour , sifted ¼ cup cocoa powder
For the chocolate filling :
2 cups heavy cream
8 ounces Callebaut or Valrhona 66 % chocolate
2 tablespoons cold butter ½ teaspoon sea salt
For the marshmallow Chantilly cream :
1 cup sugar
1 cup glucose , plus ¼ cup for whipping with egg whites
½ cup egg whites 2 teaspoons vanilla extract 1 cup toasted pecans ( for garnish )
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