CRUSTLESS PECAN NUT TART
This become a Crustless Walnut Tart because I thought the packet of nuts I had was Pecans.
125 g butter
310 ml (1 ¼ cup) treacle sugar
3 extra-large eggs, lightly beaten
5 ml vanilla essence
125 ml (½ cup) cake flour
60 ml (¼ cup) cocoa
2 ml (½ Tsp) calt
100 g (1 Pkt) pecan nuts (I used walnuts)
Preheat the oven to 180°C. Grease a fluted tart pan of 26 cm in diameter.
Cream the butter and sugar until light and creamy.
Add the eggs and beat well. Add the vanilla essence.
Sift the flour, cocoa powder and salt over the egg mixture and then fold in lightly.
Pour the mixture into the prepared pan and arrange the nuts on top.
Bake for 30 to 35 minutes or until firm.
Serve with cream, Mascarpone or ice cream.
Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
