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
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.
Credit
to : bbcgoodfood.com
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