1| Preheat oven to 180°C. Grease a fluted, loose-bottomed 11 x 34 cm rectangular tart tin with cooking oil spray.
2| Lay 2 sheets of puff pastry side by side on a flat surface, overlapping 1 long edge of each sheet by 2cm. Using a rolling pin, firmly roll over join to make 1 large piece of pastry. Carefully lift and press into prepared tin. Using a rolling pin, roll over top of tin to trim any excess pastry. Prick base with a fork and chill for 30 minutes.
3| Put maple syrup, butter and sugar in a medium saucepan over a low heat and cook, stirring, until butter is melted and the mixture is very hot, but not boiling. Remove from heat and add chocolate, stirring often until melted. Stir in egg and set aside.
4| Line chilled tart with baking paper and sprinkle over uncooked rice or baking beans. Put on an oven tray and bake for 15 minutes or until edges are slightly golden. Remove rice or beans and baking paper and return to oven for a further 5 minutes. Using a clean tea towel, gently press down on pastry to remove any air where it has puffed up.
5| Sprinkle pecans over base, then pour over chocolate filling. Cook for 20 minutes or until filling is just starting to set. Drizzle over extra maple syrup and cook for a further 5 minutes or until completely set. Set aside to cool for about 20 minutes. Serve warm or cold, with cream, if you like.
You will need to blind-bake the pastry case before adding the filling. You can use uncooked rice or dried beans, or ceramic baking beads (available from kitchenware stores).
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