150g (1 cup) plain flour
2 tablespoons icing sugar
2 tablespoons cornflour
100g chilled butter, grated
1 egg yolk
300g good-quality dark chocolate, broken into pieces
100m1 thickened cream, plus extra to serve
100g butter, chopped
150g caster sugar
1. Sift the flour, icing sugar and cornflour into a medium bowl. Add the butter and use your fingertips to lightly rub it through the dry ingredients until the mixture resembles coarse breadcrumbs. Add the egg yolk and use a fork to combine. Add 2-3 tablespoons iced water and combine. Shape the dough into a ball, wrap in plastic wrap and place in the fridge for 30 minutes to rest.
2. Roll the dough out on a lightly floured surface to a 3mm-thick disc, working out from the centre. Use the pastry to line a 26cm tart tin with a removable base. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, preheat oven to 170Â°C (fan-forced).
4. Line the pastry base with non-stick baking paper and fill with rice or baking beans. Bake in the preheated oven for 15-20 minutes. Remove the rice or baking beans and paper and set aside.
5. Bring a saucepan of water to the boil. Place the chocolate, cream and butter in a heatproof bowl and sit it on top of the boiling water. Turn off the heat – the ingredients will melt. Combine well and set aside.
6. In a separate bowl, beat the eggs with the caster sugar until fluffy. Gradually add the chocolate mixture to the eggs, beating continuously until well combined.
7. Place the tart case on a baking tray. Pour the filling into the case until three-quarters full. Carefully transfer the tart to the preheated oven, and then pour in the remaining filling (this method helps prevent spillage). Reduce heat to 150Â°C and bake for 35-45 minutes or until almost set. Allow to cool slightly before slicing.
Serve with thickened cream.