Beppino Occelli Chocolate & Pecan Nut Tart

Baking can help your family have fun spending time together. Try this irresistible Beppino Occelli Chocolate & Pecan Nut Tart!


150 g Beppino Occelli butter
150 g sugar
1 whole egg + 1 yolk
1 lemon
300 g soft wheat flour
150 g pecan nuts
300 g dark chocolate
100 g icing sugar
Dried beans to taste



To prepare the shortcrust pastry of the tart, start by cutting the Beppino Occelli butter into small pieces. Mix with the sugar. Then, add the whole egg, egg yolk and grated lemon zest into the mixture.

Mix, then add the flour, kneading well to obtain a dough in a short time (for a good shortcrust pastry it is good to never mix the ingredients for too long).

After resting the dough in the refrigerator for an hour, roll it in a circular shape (not too thick), which you will then lay on a baking sheet lined with parchment paper (removing any excess edge).

Prick the pastry with a fork and cover it with a sheet of parchment paper, on which you will place the dried beans. Cook the pastry for about 25 minutes, at 170 ° C (remove the baking paper with the beans for the last 10 minutes). While the base of the cake is in the oven, prepare the filling.

Finely chop the pecans and keep them aside. Put the dark chocolate into small pieces to melt in a bain-marie: when it starts to melt, add the icing sugar several times, stirring to mix it. Add all the sugar and melt the chocolate completely, add the chopped pecans to the cream.

Once the pastry is baked, just put the chocolate and walnut cream inside the dough base to make your tart, leveling it well!

Finally, decorate the tart with dark chocolate flakes, or with chopped walnuts and icing sugar.