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Method

1. Mix all the ingredients together except the cold egg.
2. Once everything is mixed, add in the egg.
3. Keep in the freezer for 30 minutes.
4. Roll in 2mm thin and pour into a 7-inch tart mould, then keep in the chiller.

Method

1. Lightly toast the walnut, and let it cool down.
2. Heat the butter, golden syrup, and sugar. Add in the dark chocolate and bring to a double boil.
3. Slowly add in the egg to the melted chocolate mixture.
4. Place the walnut into a blind-baked tart shell.
5. Pour the chocolate filling to 80% and decorate with pecan nuts.
6. Bake at 170°C with fan, middle lower rack for 45-50 minutes.