For the pastry, put 200g plain flour and 100g very cold cubes of butter into a mixing bowl and, using your fingertips, lightly rub them together until the mixture looks like breadcrumbs.

Knead the dough lightly just until it forms a ball. Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes.

Roll out the dough into a circle on a clean, floured work surface, to about 5mm thick.

Grease a 23cm pie dish, 4cm in depth. Transfer the rolled-out pastry to the tin and gently press it into all the sides. Roughly trim off most of the excess but leave some all round the edge of the tin to allow for shrinking. Chill in the fridge for 10–15 minutes. You can skip this step if you're pressed for time.

Preheat the oven to 180˚C/350°F/Gas Mark 4. Prick the pastry base with a fork, line with some scrunched-up greaseproof paper and pour in baking beans or dried pulses.

Place in the oven on a baking tray for 15 minutes, then remove the greaseproof paper and beans and cook for a further 5 minutes until lightly golden.

Remove from the oven, trim off the remaining excess pastry and set aside.

For the filling, melt the 200g dark chocolate and 90g butter together in a small bowl over a pan of barely simmering water.

In a mixing bowl, whisk together 175ml maple syrup, 100g dark brown sugar and 4 large free-range eggs. Fold through the chocolate butter mixture.

Pour this mix into the cooled pastry case and arrange the pecan nuts over the top. Place on a baking sheet and cook in the oven for 35 minutes. Remove from the oven.

Allow to cool completely before serving..