Chocolate Pecan Tart

A great cake recipe for any occasion:

For the base, whisk the flour, sugar, and flaked almonds in a food processor with a beater (food processor, old Thermomix works the same) until the almond kernels are finely ground. Add the butter flakes, pulsing on and off until the mixture resembles coarse flour. Add the egg, whisking just until the dough starts to come together. Next, remove the batch and knead briefly on the surface to form a ball of dough. Flatten the ball, wrap in plastic wrap and refrigerate for 1 hour.

Roll out the dough on the lightly floured surface (Petra: between cling film) to a round disk of 30 cm ø.

Place the dough in a tart pan with removable bottom (diameter 26 cm) (I took a regular tart pan and lined the bottom with parchment paper). Straighten the edge, put the mold to cool for 1 hour.

Preheat the oven to 190 °C. Bake the base for about 17 min until golden brown (Petra: prick the dough a few times, baked together with another cake for about 20 min on the lower rack at 175 °C).

For the filling, heat sugar and syrup in a small heavy saucepan over medium heat until sugar melts. Gently roll the mixture until the sugar turns golden brown. Add the whipping cream (watch out – splatter!) and stir until the caramel has dissolved. Cook pot from the kitchen stove

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