275g plain flour
75g icing sugar
150g unsalted butter, cold
2 large egg yolks
275g dark chocolate (minimum 60% cocoa solids, broken into pieces)
200g shelled pecans, chopped
3 large eggs, beaten
225g light soft brown sugar
250ml evaporated milk
1 tsp pure vanilla extract/essence
50g unsalted butter, melted
To make the pastry, sift together the flour and icing sugar and cut the butter into cubes. Then place into a food processor and mix together adding the egg yolks at the end to form a dough.
Carefully roll out the pastry, you will need quite a lot of flour on your worktop/board and rolling pin as it sticks easily. The pastry needs to be very thin. Lift it carefully into a tart tin and press into the base and sides, then trim away the excess, leaving a little extra as it will shrink slightly. Chill in the fridge for about 30 minutes.
Preheat the oven to 180'c/Gas Mark 4, bake the pastry case blind using parchment/greaseproof paper and baking beans for 15 minutes.
Remove the beans and paper and return the pastry to the oven for a further 10 minutes or until it has developed a very light colour. Remove from the oven and set aside while you make the filling. Reduce the oven temperature to 160'c/Gas Mark 3.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Mix together all the remaining ingredients for the filling then stir in the melted chocolate. Spoon into the pastry case and return to the oven for about 1 hour. Watch the pastry carefully and if necessary cover with foil to prevent it burning.