Instruction

• First, make the pastry
• Tip the ingredients into a food processor with 1 /4 tsp salt
• Blend until the mixture resembles breadcrumbs
• Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together
• Tip onto a work surface and bring together, kneading briefly into a ball
• Pat into a disc, wrap in cling film, and chill for at least 20 mins
• Heat oven to 200C/180C fan/gas 6
• Remove the pastry from the fridge and leave at room temperature for 5 mins to soften
• Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin
• Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep
• Press the pastry into the corners and up the sides, making sure there are no gaps
• Leave 1cm pastry overhanging (save some of the pastry scraps for later)
• Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans
• Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown
• Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this
• If there are any cracks, patch them up with the pastry scraps
• Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt
• Heat until the butter has melted and the sugar dissolved, stirring until smooth
• Remove from the heat and cool for 10 mins
• Reduce oven to 160C/140C fan/gas 3
• Beat the eggs in a bowl
• Add the syrup mixture, vanilla and pecans, and mix until well combined
• Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips
• Bake on the middle shelf for 50-55 mins until set
• Remove from the oven and leave to cool, then chill for at least 2 hrs before serving