Šokolādes un pekanriekstu tarte ar kļavu sīrupu

Chocolate and pecan tart with maple syrup


375 g shortcrust pastry

185 g dark chocolate

50 g butter

200 ml maple syrup

4 eggs

200 g whole pecans or walnuts


Preheat oven to 180C (350F). Roll out the shortcrust pastry and place it into tart pan. Bake for 20 minutes until golden. Melt the chocolate and butter in a bowl placed above kettle of boiling water. Beat eggs with maple syrup, add chocolate, stir in most nuts. Pour the mass on the dough. Put the remaining nuts on top and bake for another 30-40 minutes. If pecans are browning too quickly, tent pan with foil. Cool and serve with ice cream or whipped cream.

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