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Chocolate & pecan tart

Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that

  • Prep: 30 mins
    Cook: 1 hrs 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 898
  • Carbohydrates 75
  • Saturated Fat 19
  • Sugar 47
  • Protein 13
  • Fat 63
  • Fibre 4
  • Salt 0.6

Nutrition per serving

  • Calories 898
  • Carbohydrates 75
  • Saturated Fat 19
  • Sugar 47
  • Protein 13
  • Fat 63
  • Fibre 4
  • Salt 0.6

Ingredients

  • 375g pack shortcrust pastry
  • a little flour, for dusting
  • 185g dark chocolate
  • 50g salted butter
  • 4 eggs, beaten
  • 200ml maple syrup
  • 200g whole pecan nuts

Tip

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?

Method

  1. 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.

  2. 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.

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