Instructions
Begin by preparing the rich and buttery pastry. Place the plain flour, butter, cream cheese, icing sugar, and 1/4 tsp salt into a food processor. Pulse the mixture until it resembles fine breadcrumbs. As the blades continue running, slowly drizzle in 2 to 3 teaspoons of cold water through the feed tube. Watch as the mixture magically begins to clump together—a sign the dough is forming. Tip the dough out onto a lightly floured surface and quickly bring it into a smooth ball with gentle kneading—don't overwork it to keep the pastry tender. Flatten into a disc, wrap tightly in cling film, and chill for at least 20 minutes to relax the gluten and make rolling easier. Preheat your oven to 200°C (180°C fan)/gas mark 6. Retrieve the chilled pastry and let it soften at room temperature for 5 minutes; this makes rolling smoother. Flour your work surface, unwrap the dough, and roll it out to about the thickness of a £1 coin, aiming for a neat circular shape. Carefully lift and press the pastry into a deep, 23cm fluted tart tin—mine was roughly 3cm deep. Make sure there are no gaps or holes, pressing the pastry snugly into the edges and corners. Leave about 1cm of overhang around the rim for ease later. Save the leftover pastry scraps for mending any cracks after blind baking. Line the pastry gently with scrunched baking parchment—this flexibility helps it sit nicely in the shell. Fill with baking beans or dried rice to weigh it down and prevent bubbling. Blind bake for 15 to 20 minutes until the edges begin to set. Carefully remove the parchment and beans, then bake for another 5 minutes to achieve a lovely golden-brown crust. Trim the excess pastry flush with the edge of the tin using a small serrated knife—a neat finish is key. If you spot any cracks or gaps, patch these with reserved pastry bits, gently pressing them in. Meanwhile, combine the 150g butter, maple syrup, light and dark brown sugars along with 1/4 tsp salt in a saucepan. Warm gently over low heat until the butter melts and sugars fully dissolve, stirring to create a smooth, amber sauce. Remove from heat and allow it to cool for about 10 minutes to prevent cooking the eggs prematurely. In a large mixing bowl, beat the eggs until slightly frothy. Blend in the cooled syrup mixture, add vanilla extract, and stir in the pecan nuts. Mix until all ingredients are thoroughly combined. Pour half of this deliciously nutty filling into the pre-baked tart shell. Generously sprinkle half the dark chocolate chips over the top, then pour the remaining filling and scatter the rest of the chocolate chips, ensuring bursts of chocolate throughout. Place the pie on the middle rack of your oven and bake at the lowered temperature of 160°C (140°C fan)/gas mark 3 for 50 to 55 minutes. Bake until the filling is set but still slightly wobbly in the center—this ensures a luscious texture once cooled. Remove the pie from the oven and let it cool completely at room temperature before transferring it to the fridge to chill for at least 2 hours. Chilling firms up the filling, making slicing neater and enhancing the flavors. Serve chilled or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich, nutty sweetness.
