Shannon Swindle  Chocolate Tart on

Shannon Swindle
W Hotel 2440 Victory Park Lane,
suite 100
Dallas, TX 75219
(214) 397-4111

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Pastry Chef Shannon Swindle
Craft | Dallas

Shannon Swindle's incredible technical execution and precision shine through in his unpretentious creations - from the basic croissant baked a dark golden brown with a firm crust and tender, yeasted center to the almost savory composed plate of ricotta cheesecake seasoned with pieces of goat butter brittle and milky froth. His baked-to-order honey tuiles reveal Shannon's focus on perfecting classic pastry techniques and remind us how the underappreciated translucent crisps can be a serious experience in texture and flavor. Each of his desserts elevates the ordinary to bring our attention to an ingredient that can be, at least when Shannon is serving it, truly special and at the height of its possibility. Lisa and Emmett Fox, James Wagner, Stephan Pyles and Kent Rathbun helped refine Shannon’s techniques along the way.

Ellis County Pecan Scharffen Berger Chocolate Tart, Roasted Manzana Bananas, and Cinnamon Ice Cream
Pastry Chef Shannon Swindle of Craft —Dallas, TX
Adapted by

Yields: 12 Servings


    Pecan Torte - Pecan Layer:
  • 4 ounces organic Texas pecans
  • 2 ounces all purpose flour
  • 4 ounces soft butter
  • Pinch salt
  • ½ Mexican vanilla bean, scraped
  • ½ cup sugar
  • 1 egg

    Pecan Torte - Chocolate Layer:
  • 6 Tablespoons heavy cream
  • ½ Mexican vanilla bean, scraped
  • 7 ounces Scharffen Berger bittersweet chocolate
  • 3 eggs
  • 1 teaspoon ground sea salt
  • 4 tablespoons sugar

    Cinnamon Ice Cream:
  • 3 ¼ cups milk
  • 3 ¼ cups heavy cream
  • 8 crumbled Ceylon cinnamon sticks
  • ¼ teaspoon salt
  • 1 ¼ cups sugar
  • 15 egg yolks


For Pecan Torte – Pecan Layer:
Place the pecans and the flour in the bowl of a food processor, and process until finely ground. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter, salt, vanilla bean, and sugar. Add the egg, and mix well. Scrape the bowl and paddle. Mix just until evenly incorporated. Spread the mixture in to 12 3 inch buttered, parchment-lined baking rings, and bake 300° F convection for about 15 minutes. Allow to cool before proceeding with the chocolate layer. Increase the oven temperature to 350° F convection.

For Pecan Torte – Chocolate Layer:
Place the cream and vanilla bean in a small sauce pan, and scald. Set aside and allow the vanilla to steep for 30 minutes in a small bowl, then re-scald the cream, and pour the hot cream over the chocolate. Allow the chocolate to melt for a couple of minutes, then whisk in the center of the bowl until all the chocolate is melted and a smooth ganache forms. Place the eggs, salt, and sugar in the bowl of an electric mixer. Whisk the eggs over steaming water until the mixture reaches 110° F. Whip the egg mixture on the mixer with the whisk attachment on high speed until the mixture triples in volume. Gently fold the ganache into the whipped eggs. Divide the batter among the 12 rings on top of the pecan layer, and bake at 350° F convection for about 12 minutes, or until the mixture is puffed and cracked, but still the consistency of custard in the center. Allow the tortes to cool for 1 minute, then carefully run a knife around the baking rings, and lift the rings to un-mold. Serve Immediately.

For Cinnamon Ice Cream:
In a heavy sauce pan, scald the milk, cream, cinnamon, salt, and sugar and set aside to steep for 1 hour. Re-scald the mixture, and temper the yolks with the hot cream. Place the custard back on the heat, and stir until the mixture thickens and coats the back of a spoon. Immediately place the custard in an ice bath to cool, stirring occasionally. Refrigerate the cooled custard overnight in a covered container. The next day, strain the base through a chinois, and freeze in an ice cream freezer according to the manufacturer’s directions. Allow the ice cream to set up for at least 2 hours before serving.

   Published: April 2007