Peachy the Magazine Holiday 2015 - Page 52

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 PEACHYTHEMAGAZINE.COM