Pecan and chocolate tart with maple syrup

Serves 10-12

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Method

To make the pâte sucrée, put the butter, sugar and flour in a large bowl and rub between your fingertips until the texture resembles fine breadcrumbs. Add the egg and work the mixture with your hands to a smooth paste.

Wrap the dough in clingfilm and refrigerate for about 30 minutes until firm.

Preheat the oven to 190˚C/375˚F/Gas 5.

Roll out the chilled pastry on a lightly floured surface to form a circle about 30cm in diameter and about 3mm thick. Drape the pastry over the rolling pin and carefully transfer it to the tart pan. Gently mould the pastry into the base and sides. The pastry is fragile to handle but any gaps can be repaired using surplus pastry. Trim the top edge with a sharp knife. Prick the base in a few places with a fork and line the tart case with a sheet of baking parchment. Fill the tart case with baking beans and blind bake in the preheated oven for 15-20 minutes. Take out of the oven, remove the baking parchment and baking beans and return to the oven for another 5 minutes to lightly colour the pastry. Remove from the oven and reduce the oven temperature to 150˚C/300˚F/Gas 2.

To make the filling, put the maple syrup, sugar and butter into a saucepan and stir over medium heat until melted. Remove from the heat and add the chocolate, stirring until it has melted and the mixture is smooth. Add the eggs and beat into the mixture. Finally, stir in the nuts.

Pour the mixture into the tart case and bake in the preheated oven for 30-35 minutes or until the filling is just set.

The tart can be served warm or at room temperature. It will keep for 2-3 days in an airtight container.