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
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.