Step 2

Tip onto a work surface and bring together into a ball. Pat into a disc, wrap in cling film and chill for at least 20 minutes.

Step 3

Line a deep 23cm fluted tart tin with the pastry. Press in firmly, leaving 1cm overhang. Blind-bake with parchment and baking beans for 15–20 minutes, then remove and bake for a further 5 minutes until golden. Trim the pastry flush with the tin.

Step 4

Reduce oven to 160°C / 140°C fan / Gas 3. Melt the 150g butter with the maple syrup, both sugars and ¼ tsp salt in a pan, stirring until smooth. Remove from heat and cool for 10 minutes.

Step 5

Beat the eggs in a bowl. Stir in the cooled syrup mixture, vanilla and pecan nuts until combined.

Step 6

Pour half the filling into the pastry case, scatter over half the chocolate chips, then cover with the remaining filling and remaining chocolate chips.

Step 7

Bake on the middle shelf for 50–55 minutes until set. Cool completely, then chill for at least 2 hours before serving.

Step 8

Heat the oven to 200°C / 180°C fan / Gas 6. Leave the pastry at room temperature for 5 minutes, then roll out on a floured surface to about 3mm thick — the thickness of a £1 coin.