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Ingredients
(Serves 8)
250g unsalted butter
200g cooking chocolate
½ cup maple syrup
4 eggs
½ cup pecan nuts, roughly chopped
4 drops vanilla essence
1 sheet short crust pastry
Method
Line a baking tray with baking paper, then with short crust pastry. Pierce the pastry with a fork and blind bake in a preheated oven at 190°C for 10 minutes.
In a saucepan gently heat the butter, chocolate and maple syrup until all combined. Allow to cool.
In a separate bowl, whisk the eggs, vanilla essence and pecan nuts. Then pour into chocolate mix and stir until all combined.
Pour into the pastry case and bake at 190°C for about 25-30 minutes.
Allow to cool before serving.
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