Pecan Torte

I have make this for many many times, but I always don't get a chance to take photos with it and it's always being gallop down very quickly. So, when I was ask to make a dessert for a chruch fuction on Saturday,I make sure I took a photo this time. I love making this Pecan Torte for special function because firstly, they're best eaten one day after baking, hence, I can start my baking one day earlier and be organised for the function. Secondly, they're light and nutty on the mouth, perfect for dessert after a big dinner. ( Cake can be too much after a big meal! )
The best thing is that, it's low fat and doesn't involve any butter, egg yolks and flour, though it is not suitable for people with gluten intolerance because it does contain 22 Jatz Biscuits. It's an unsual ingrediant, but trust me, this torte is so delicious, everytime I make it, people were asking for recipe!!



Pecan Torte

Ingrediants for torte:

• 22 Jatz Biscuits
• 1 cup Pecan Nuts
• 3 egg whites
• 3/4 cup caster sugar
• 1 tsp vanilla essence
• 1/4 cup dark chocolate chips

Method:

1. Preheat the oven to 180 degree celcius. Grease and line a 20cm springfoam tin with baking paper.
2. Crushed the biscuits and pecan nuts in a food processor until just finely crushed. ( You might want to crush the pecan nuts saperately because if it's too finely crushed, it can foam a paste and result in a very dense texture ). Transfer the crushed biscuits and pecans into a bowl.
3. In another bowl, whisk egg whites with electric beater until soft peak, add sugar gradually, and continue beating until the mixture is thick and glossy.
4. Carefully fold in the crushed bisuits and pecan into the egg whites until just combine. Add in vanilla essence and dark chocolate chips at this stage too.
5. Pour and mixture into the prepared tin and bake in the preheated oven for about 30mins.
6. Cool the torte completely to room temperature.

1. 

Ingrediants for topping:

• 300ml Light Thicken Cream
• 1 tbsp icing sugar
• about 50g dark chocolate

Method:

1. Grate the dark chocolate.
2. Whip the cream with icing sugar until thik.
3. Spread the cream on top of the cooled pecan pie, and sprinkle it with grated chocolate.
4. Store the torte in an airtight container, and leave it overnight in the fridge. The cream will soften the torte a little,and the result is a very moist yet nutty texture.

Decorate the torte with strawberry, quickly grab a piece, and watch it dissapear quickly before your eyes!!



Yummy!