Ready in 1 hour
For the pastry:
220g plain flour
100g butter, diced
1 medium egg with 2 tbsp cold water
For the filling:
100g dark chocolate broken into pieces
50g butter, diced
3tbsp maple syrup
3 medium eggs, beaten
170g nuts (a mixture of pecans, walnuts, hazelnuts and Brazil nuts
1 To make the pastry, sit the flour into a bowl and add the diced butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the egg and water and mix to a crumbly dough. Turn onto a lightly floured surface and knead gently until smooth.
2 Roll the pastry out on a lightly floured surface and use to line a 25 cm round deep pie tin. Crimp the pastry edge with your fingers and prick the base all over the fork. Chill for 30 minutes.
3️ Preheat the oven to 200C/Gas 6. To make the filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in the maple syrup and sugar then whisk in the beaten eggs. Chop half the nuts and stir into the mixture.
4️ Gently pour the mixture into the pastry case and sprinkle over the rest of the nuts(roughly chopping the hazelnuts, pecan and Brazil nuts) Slide the pie tin onto the preheated oven and bake for 15 minutes. Reduce the oven temperature to 180C/ Gas 4 and bake for a further 20-25 minutes until the filling has set and the pastry is crisp and golden. Serve warm or cold.