Crustless pecan ginger tart

Recipe from: 6/1/2005 12:00:00 AM

Ingredients 9
Servings 6
Time

Ingredients

  • 125
    ml
    cake flour
  • 45
    ml
    cocoa powder
  • 2
    ml
    salt
  • 180
    ml
    ginger in syrup
  • 125
    g
    softened butter
  • 250
    ml
    golden brown sugar
  • 3
    large eggs
  • 60
    ml
    brandy
  • 25
    pecan nut halves
 

Method

 
Preheat oven to 180 °C.
Grease a 23 cm tart plate.
In a mixing bowl, sift together flour, cocoa and salt.
Remove ginger from syrup, chop finely and sprinkle a little of the flour mixture over it, coating the ginger well. Add to flour mixture.
Cream together butter and sugar and gradually add eggs, one at a time, beating to a creamy mixture.
Mix in syrup from ginger and brandy.
Add to dry ingredients, mix well and pour mixture into prepared tart plate.
Arrange pecan halves in a neat, circular pattern on top.
Bake for 25 to 30 minutes until set.
Slice into wedges and serve slightly warm with whipped cream and a drizzle of ginger syrup.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.