For the pastry:
125g plain flour
25g icing sugar
75g cold butter
1 egg yolk
2-3 tbsp cold water
For the filling:
150g dark chocolate (70%), broken into pieces
50g butter, cubed
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
3 large eggs
100g light muscovado sugar
4 tbsp maple syrup
Pinch of salt
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a 23cm round tart tin and line the base with parchment paper.
- In a large bowl, sieve together the flour and icing sugar. Use fingers to rub in the butter until the mixture resembles breadcrumbs.
- Mix in the egg yolk and add just enough cold water to form a soft dough. Turn the pastry out onto a floured work surface and lightly knead until the dough comes together. Wrap in cling film and place in the fridge for at least one hour.
- On a floured surface, roll out the pastry to about 4mm thick. Carefully lift it into the prepared tin, gently pushing it into the sides. Trim away any excess.
- Line the pastry with some parchment paper and fill with baking beans. Bake the pastry blind for about 15-20 minutes or until the sides of the pastry are a pale golden. Remove the paper and the beans and bake for a further five minutes. Remove from the oven and allow to cool completely.
- For the filling, melt the chocolate and butter together with the spices in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Set aside to cool slightly.
- Lightly beat the eggs together with the sugar and maple syrup, then stir in the spiced chocolate mixture and a pinch of salt. Chop half of the pecans and stir into the mixture. Pour into the pastry case and arrange the remaining pecans on top. Bake for 35 minutes or until set. Leave to cool in the tin.
- Serve the chocolate pecan pie barely warm or at room temperature.
Per serving 569kcals, 39.8g fat (14.6g saturated), 48.8g carbs (30.6g sugars), 7.8g protein, 4.5g fibre, 0.138g sodium