Chocolate, Pecan &
 California Raisin Tart

We use a lot of California Raisins at Fondant and Apron Strings in our Cake Café in Stanhope, County Durham, mainly because our customers love them.”


255g California raisins
170g Pecan halves
85g Cocoa powder
1/4 lb Butter
85g Caster sugar
2 Large Egg yolks
227g Semi sweet chocolate
200ml Double cream
Juice/Zest 1 large orange

How it’s Done


1 Spread pecans onto a baking sheet and toast, tossing once until fragrant – 6-8 mins. Let cool completely.
2 Mix together the flour, cocoa powder. Beat together the butter and sugar until creamy approx. 2-3 minutes. Beat in egg yolks. Gradually add the flour until combined but still crumbly.
3 Press the dough into the bottom and up the sides of an 
4 x 14 loose bottomed rectangle tart pan (or use a 9 round tart pan).Cover the pastry with baking parchment leaving some to overhang on all sides. Place baking beans on top of the parchment paper. Put the baking tin onto a baking tray and cook for 20-22 minutes until the edges of the crust are dry.Remove the baking beans and parchment and return the case to the oven to cook for a further 10-12 minutes until dry and set. Remove and let the pastry cool completely.
4 Put the California raisins into a microwavable bowl, add 
the orange juice and orange zest.  Microwave on high for 
1 minute, stir and return to microwave for a further 
1 minute. Mix and let stand until cool.
5 In a large bowl combine the chocolate and the cream, place into the microwave and microwave on high for 1 minute.

Mix slowly and return back to the microwave for a further 
30 seconds. Remove and mix slowly until there are no lumps, the mixture is smooth and shiny and all the cream is mixed into the chocolate.  If you need to, heat for a further 
20 seconds and then mix slowly.

6 Set aside 16 pecans for decoration and then add the remaining pecans, the California raisins along with any orange juice that is left into the ganache and stir until combined. Fill the tart with the mixture and smooth the top. Use the remaining pecans to decorate the top of the tart. Refrigerate for at least 3 hours until firm, over night is better. Keep refrigerated.