• 200g flour
  • 100g butter
  • 100g sugar
  • 3 egg yolks


  • 100g dark chocolate
  • 50g butter
  • 110g sugar
  • 250ml honey
  • 3 eggs
  • 1 cap vanilla extract
  • 225g chopped pecans


  1. Freeze the dry pastry ingredients for 10 minutes, then blend until they look like breadcrumbs. Add the egg yolks and place in fridge for at least 30 minutes.
  2. Roll out the pastry, put it into a pie dish, prick the base and coat with egg yolk. Cover with baking beans, and blind bake for 15 minutes at 180°C. Remove the beans and bake for anther 5-10 minutes
  3. Melt the chocolate and butter in a bain-marie (water bath). Melt the sugar and honey in a pan, beat the eggs and stir in the chocolate mix. Mix the remaining ingredients together.
  4. Fill the pastry base and bake for 25 minutes at 180°C, or until the pastry is golden brown and the chocolate is slightly set.