For the pastry:
200g plain flour
100g unsalted butter
100g raw cane sugar
2 egg yolks
For the filling:
180g 100% cacao, finely grated 100% Carenero Cacao
(Alternatively use 260g of a dark chocolate like Venezuelan Rio Caribe 72, and reduce the sugar by 40g and the maple syrup by 40g)
50g unsalted butter
75g golden raw cane sugar
175ml maple syrup
3 eggs
100g pecan nuts
-23cm loose-bottomed flan tin
-bowl
-saucepan
-greaseproof paper
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES