Ingredients     Butterscotch sauce, as required     Chocolate-coated almond flakes, as required     For the sweet pie crust : br /> 100 gms icing sugar     200 gms butter, cut into small pieces     1 egg     300 gms plain flour     For the filling:     50 gms toasted almonds,walnuts, pistachios and pecans     50 ml maple syrup     100 gms butter     100 gms sugar     2 eggs Preparation     To make sweet pie crust: Sieve together icing sugar and flour.Add butter and egg and knead to a smooth dough.     Roll the dough to make a base large enough to line a tart mould (8” in size). Place a piece of parchment paper over the pie dough and weigh it down with any variety of dried beans.     Bake blind in a preheated oven for five minutes at 1800C.Remove the beans and the parchment paper.     Fill the tart crust with toasted nuts and pour the maple syrup on top.Bake the tart at 1500C for 25 minutes.     Cool and slice the tart into eight pieces. Serve with chocolate-coated almonds and butterscotch sauce.