PHOTO BY JOHN KERNICK
Mix & Mingle
CHOCOLATE-PECAN PIE WITH TOASTED
MARSHMALLOW CHANTILLY CREAM
Yields: 8 individual tarts
Tart Dough
½ cup unsalted butter, softened
½ cup powdered sugar
1 large egg yolk
¼ teaspoon vanilla extract
1¼ cups all-purpose flour, sifted
¼ cup cocoa powder
Chocolate Filling
2 cups heavy cream
8 ounces Callebaut or Valrhona
66% chocolate
2 tablespoons cold butter
½ teaspoon sea salt
Marshmallow Chantilly Cream
1 cup sugar
1 cup glucose, plus ¼ cup for
whipping with egg whites
½ cup egg whites
2 teaspoons vanilla extract
1 cup toasted Georgia pecans
(for garnish)
50
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