Ingredients:
375 g shortcrust pastry
185 g dark chocolate
50g butter
200 ml maple syrup
4 beaten eggs
200 g whole pecans or walnuts
Preparation:
Preheat the oven to 180C. Roll out the shortcrust pastry in a tart pan. Bake for 20 minutes until golden. Melt the chocolate and butter in the steaming water. Beat the eggs with maple syrup, add to the chocolate, stir in most of the nuts. Pour the mixture into the pastry case. Sprinkle the remaining nuts on top and bake for another 30-40 minutes. If the nuts start to brown too quickly, cover the pan with foil. Cool and serve with ice cream or whipped cream.