Line a 9” removable bottom tart pan with plastic wrap.
Place the ingredients for chocolate filling in a food processor fitted with chopping blade and process until smooth. Scrape the filling into a bowl and set it aside.
Fit the bowl and blade back onto the food processor (no need to clean the bowl in between). Place all ingredients for tart crust except maple syrup into food processor.
Process until fine textured with small bits of pecans. Measure out a 1/4 cup of the crumbs and sprinkle them across the bottom of the tart pan.
Add the maple syrup to the remaining crumbs and process 1-2 minutes until the tart crust becomes as thick as cookie dough. Pat crust into tart pan.
Spread the chocolate filling over the crust. Cover and refrigerate overnight.
Serve with your choice of fresh berries and whipped cream.
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Notes
This tart is very rich, so 8 servings, (as you would cut a pie) would be on the very generous side and it would serve up to 16 after a meal. I cut my tart into 12 slices and the nutritional information is calculated for that. For dessert recipes I use Grade A amber maple syrup, it has a much lighter maple flavor. Regular pancake kind of syrup is Grade B and is darker and richer in maple flavor.