- 375g pack shortcrust pastry
- a little flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 185g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 50g salted butter
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200ml maple syrup
The rising spring sap of a number of varieties of maple tree…
- 200g whole pecan nuts
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.
Matt says...This make-ahead pud is a real family favourite – especially with the younger members of the family. A cross between pecan pie and chocolate tart, what’s not to love?