Ingredients:
375 g shortcrust pastry
185 g dark chocolate
50 g butter
200 ml maple syrup
4 eggs
200 g whole pecans or walnuts
Preparation:
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.