Crustless pecan ginger tart

Name: Crustless pecan ginger tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 ml flour cake; 45.00 ml cocoa powder; 2.00 ml salt; 180.00 ml ginger in syrup; 125.00 g butter softened; 250.00 ml golden brown sugar; 3.00 eggs large; 60.00 ml brandy; 25.00 pecan nuts halved

6 servings

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By Food24 November 03 2009

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Ingredients (9)

125.00 ml	flour — cake
45.00 ml	cocoa powder
2.00 ml	salt
180.00 ml	ginger — in syrup
125.00 g	butter — softened
250.00 ml	golden brown sugar
3.00	eggs — large
60.00 ml	brandy
25.00	pecan nuts — halved

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Method:

Preheat oven to 180 &degC.
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.