Choc-Nougat Tart.

1 2/3 cups Organic Fine Wholemeal Flour
1/2 cup Ground Pecans
3 tabs Muscovado Sugar
180g Cold Butter, diced, or oil if preferred
1 Free range Egg

Filling

100g Dark Chocolate, chopped
1/3 cup Slivered almonds
60g Nougat, chopped
1/2 cup Fruit Mince
1/4 cup Glaced cherries chopped
2 tablespoon Rum.

Grease a loose-bottomed flan tin. Put flour, pecans, muscovado sugar and butter/oil in a food processor until crumbly, add free range egg and continue to process until pastry just sticks together.
 Turn into a lightly floured surface and gently knead until smooth. Cut off 1/3 of the pastry and wrap in baking paper and refridgerate.
 Roll the other 2/3 of the pastry out and blind bake (with beans on baking paper in the pastry shell)

To make the filling

Combine the filling ingredients in a bowl and spoon into the cooled pastry shell. Grate the remaining pastry on the coarse side of the grater and pile on top of the filling. Bake for 30/35 minutes or until the pastry is crisp.
 Cool the tart completely, to serve, dust liberally with icing sugar.