A delicious and indulgent chocolate dessert made with rich pecans and a hint of tangy orange.
Preheat the oven to 180⁰C / 350⁰C / Gas 4.
To make the filling melt the syrup, sugar, chocolate and butter in a small pan. Keep stirring the mix and keep the heat low so it doesn’t burn. Once melted and mixed in, take off the heat.
Take the pastry case from the fridge. Sprinkle the pecan nuts into the pastry case. Then pour the chocolate mixture into the pastry case. Give the tin a little tap to remove any air bubbles and even out the mixture.
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