Nat Paull's chocolate rum maple pecan pie - Melbourne Food and Wine Festival

Ingredients

• 225g plain (all-purpose) flour
• 135g buckwheat flour
• 2g fine sea salt
• 225g unsalted butter, cold and sliced into small tiles 2cm square and 5mm thick
• 110g iced water
• 20g egg yolk (from approx 1 egg)
• 180g whole pecans
• 280g pure maple syrup
• 160g demerara sugar
• 150g egg (approx 3 eggs)
• 20g egg yolk
• 1 egg (reserving the egg white to seal the tart shell)
• 100g unsalted butter, super soft
• 60g cream (35 per cent milkfat)
• 20g dark rum (or extra maple syrup for booze-free)
• 15g Dutch (unsweetened) cocoa powder
• 5g vanilla paste
• 4g sea salt flakes
• 200g thick cream (45 per cent milkfat)
• 10g dark rum (optional)
• 3g vanilla paste
• teeny pinch of sea salt flakes