Prep time: 40 minutes plus 1 hour to chill
Cook time: 30-50 minutes
300g plain flour, plus extra for dusting
1 tsp salt
1 tsp sugar
225g butter, diced, plus extra for greasing
6-8 tbsp iced water, plus extra if needed
90g milk chocolate chips (note: double this)
2 tbsp cocoa powder (note: double this)
60g brown sugar
60g white sugar
135ml golden syrup
55g butter, melted
150g pecan nuts, halved (note: quartered or smaller)
1. To make the pastry, put the flour, salt and sugar into a bowl and mix to combine. Add the butter and mix in with fingertips until the mixture resembles coarse bread crumbs. Carefully add the water, 1 teaspoon at a time, until the mixture just begins to crumble. Add more water in necessary to achieve the right consistency.
2. Turn out the pastry on to a lightly floured work surface and knead until pliable. Shape into a round, sprinkle over a little flour, wrap in clingwrap and chill in the refrigerator for at least 1 hour.
3. Preheat the oven to 180 degrees. Grease a 23 cm round, fluted tart tin. Remove the pastry from the refrigerator and leave to warm up to room temperature. Roll out the pastry on a lightly floured work surface and ease it into the prepared tin.
4. To make the filling, put the chocolate chips and cocoa powder into a saucepan over low heat and stir until melted. Spread the mixture over the base of the unbaked pastry case.
5. Put the eggs, brown sugar and white sugar into a medium-sized bowl and beat to combine. Add the golden syrup and melted butter and mix until incorporated. Stir in the nuts, then pour the filling into the pastry case.
6. Bake in the preheated oven for 30 minutes, or until the filling is just set. Remove from the oven and place on a wire rack to cool in the tin. Serve cold.
Source: "BAKE: Beautiful baking recipes from around the world"