The Ultimate Chocolate Pecan Pie

De Bruno Albouze · 90 min

Ingredientes

Preparación

1. Melt the syrups, butter, salt, vanilla and rum together in a saucepan. Take off the heat and stir in the chocolate until melted. If needed, blend with an immersion blender until smooth.
2. In a separate bowl, whisk the eggs and sugar until combined. Gradually stir this into the warm chocolate sauce. Set aside.
3. Scatter the nuts in the frozen tart shell, then pour in the filling.
4. Preheat a convection oven to 160°C (330°F). Bake for 40–45 minutes, until the filling is set.
5. Cool completely to room temperature, then refrigerate for at least 2 hours before serving.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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