Chocolate and Pecan Pie

To prepare the shortcrust pastry for the tart, start by cutting the Occelli® butter into small pieces and working it briefly but vigorously together with the sugar. Add the whole egg, the yolk and the grated lemon zest to the mixture obtained.

Work quickly, then add the flour, kneading well and vigorously to collect it all and quickly obtain a smooth dough (for a successful shortcrust pastry it is best to never work the ingredients for too long).

After letting the dough rest in the refrigerator for an hour, roll it out until you obtain a circular sheet of pastry that is not too thick, which you will then place on a cake tin lined with baking paper (removing any excess edge parts).

Prick the shortcrust pastry with the prongs of a fork and cover it with a sheet of baking paper, on which you will place the dried beans. Bake your shortcrust pastry for about 25 minutes, at 170°C (remove the baking paper with the beans during the last 10 minutes).
While the pie crust is in the oven, prepare the filling.

Finely chop the pecans and set aside. Melt the chopped dark chocolate in a bain-marie: when it starts to melt, add the powdered sugar a few times, stirring to combine.
Once all the sugar has been combined and the chocolate has completely melted, add the chopped pecans to the cream obtained.

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

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