Line a 20cm loose bottomed tin with the pastry and bake blind for 25 minutes. Melt the chocolate and butter together, and also mix together the maple syrup and eggs. Whisk the melted chocolate mixture into the eggs, along with ¾ of the walnuts and all of the cranberries. Pour into the tart case, lay the remaining walnuts on top and bake for 40 minutes at 180`c.

Serves 10-12

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