Chocolate and Pecan Tart

Grease a baking dish or surface with melted butter

Prepare the pecan crust: In a saucepan, melt the pecans over low heat, stirring constantly until golden brown

Let cool slightly

Dust with pecans and spread on the prepared surface

Let cool and harden

Crumble in a food processor or mortar and pestle

Reserve 1/4 cup of pecan crust for dusting over the marshmallow

Use the rest to make the dough

Preheat oven to 180°C (medium)

Grease a mold with butter, 25cm in diameter

Cut a circle of parchment paper to fit the mold and line it with the prepared surface

Grease with butter and dust with flour. Reserve

Make the dough: In a processor, grind the chocolate until fine

Mix with the pecan crust and reserve

In a mixer, beat the heavy cream until stiff peaks form

Add the butter, salt, and half of the pecans

Beat until smooth

Add the egg yolks one at a time, beating well after each addition

Add the vanilla extract

Stop the mixer, add the chocolate mixture, and mix well. Reserve

In another mixer bowl, beat the egg whites until stiff peaks form

Add the remaining pecans and beat constantly until smooth

Mix with the dough gently until combined

Bake in a preheated oven at 180°C (medium) for about 45 minutes or until the edges start to pull away from the mold

Let cool on a wire rack

Unmold onto a decorative plate and reserve

Make the marshmallow: In a saucepan, melt the pecans and water over low heat, stirring constantly until dissolved

Let boil until hard-ball stage is reached

Cool slightly, then shape into a ball with your fingers

If it doesn't hold its shape, it's ready

While the marshmallow cools, beat the egg whites in a mixer until stiff peaks form

Stop the mixer and add the cooled marshmallow mixture slowly, beating constantly until smooth

Dust the tart with reserved pecan crust

Serve

387 calories per slice