Chocolate brownies are the best, so why not turn them into a fabulous tart! One of the best things about this easy recipe is the homemade pastry crust. Don’t worry if you’ve never made pastry before, it’s a straight-forward recipe and easy to make (and a lot better than store-bought). Perfect for the holiday season!
Make the pastry
Put the flour, cocoa, icing sugar and salt in a food processor and pulse until combined. Add butter and pulse again, until you have a sandy texture and the butter has disappeared into the mixture. Pour mixture into a bowl. Add ice-cold water (1 tbsp at a time) mixing in between until the pastry comes together in clumps. Don’t over work the pastry or it will become too tough. Tip onto a sheet of plastic wrap and draw up on all sides – gently press the pastry into a ball. Wrap and chill for at least 30 minutes (you can also freeze for up to 3 months).
Heat oven to 350F. Roll out the pastry and use to line a 9.5-inch tart tin. Chill for 15 minutes in the freezer or 30 minutes in the fridge. Line with baking paper and baking beans and bake for 10 minutes. Take out the beans and paper and bake for another 5 minutes. Let sit while you make the filling.
Make the filling
Melt the butter and chocolate in a large glass or metal bowl set over a pan of boiling water. Remove bowl from heat. Whisk in the sugar, eggs and vanilla, then the flour. Stir in the pecans, pour into the tart case and bake for 30 minutes.