Chocolate pecan flan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *INGREDIENTS* | ||
| CRUST | ||
| 1 | cup | Flour |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Cocoa - (Dutch process is best) |
| 4 | tablespoons | Butter - unsalted |
| 2 | tablespoons | Shortening - (Crisco) |
| 2 | tablespoons | Ice water |
| FILLING | ||
| 1 | cup | Corn syrup |
| 3 | eaches | Eggs |
| ⅓ | cup | Butter - melted |
| 1 | cup | Brown sugar - dark |
| 2 | tablespoons | Flour |
| 2 | cups | Pecan halves |
| GLAZE | ||
| 1 | cup | Chocolate pieces - semi-sweet |
| ½ | cup | Whipping cream |
Directions
******************************** ***** Chocolate Pecan Flan ***** ******************************** Start by making crust. Mix the flour, sugar and cocoa and cut in the butter anbd shortening until mixture is mealy. Add water and mix lightly until mixture forms a ball. If using a food processor, mix the flour, sugar and cocoa and add the butter and shortening in small pieces, pulsing on and off until the mixture is crumbly. Then add water and pulse just until mixture forms a ball. This pastry is difficult to roll so just pat it into a flan pan with removable ring or a 9-inch pie plate. Chill 30 minutes. Don't pierce.
When crust is chilled, fill with pecan halves. Mix remaining filling ingredients and pour over pecans. The nuts will rise to the top during baking. Bake pie in 350 F oven for 35-40 minutes, just until centre is set. Cool pie.
For glaze, melt chocolate over hot water or in microwave and blend in cream. Pour mixture over the cooled pie, tilting the pan so the glaze covers the entire surface of the pie. Decoreate the pie with a ring of crushed pecans around the outer edge, or with a ring of whipped cream. Place pecan halves equidistant around the perimeter of the pie.
From Calgary Sun - Monday, May 28, 1990