Tarte au chocolat

Method

1. For the pastry, put the flour, sugar and a pinch of salt in a food processor and pulse until combined. Add the butter and pulse until it resembles breadcrumbs. (Or sift the flour into a mixing bowl, rub in the butter to resemble coarse breadcrumbs, then stir in the sugar.)
2. In a small bowl, mix the egg yolk with 1-2 tbsp cold water. Mix a small amount at a time into the pastry mixture until it just comes together.
3. Tip out the pastry, bring it together, then flatten into a disc. Wrap in cling film and chill for 20 minutes (see Make Ahead).
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4. Heat the oven to 190°C/170°C fan/gas 5. Roll out the pastry on a lightly floured surface. Use the flour-dusted rolling pin to lift the pastry and unroll it into the tart tin. Line the tin, pushing the pastry gently into the edges. Trim off any excess pastry and put the pastry case in the fridge to chill for 20 minutes.
5. Line the pastry case with non-stick baking paper and fill with ceramic baking beans or raw rice. Bake for 12-15 minutes, then remove from the oven and carefully remove the baking paper/ceramic beans/rice. Return the case to the oven for 5 minutes until lightly golden and sandy to the touch (see Make Ahead). Turn the oven down to 180°C/160°C fan/gas 4.
6. Meanwhile, for the filling, put the chocolate and butter in a heatproof bowl and set over a pan of barely simmering water until melted (don’t let the bowl touch the water). Stir in the vanilla and a pinch of salt, then set aside to cool for 15 minutes.
7. Beat the whole eggs, yolks and sugar in a mixing bowl with an electric mixer until pale and fluffy. Fold in the cooled chocolate mixture using a large metal spoon. Spoon it into the pastry case, transfer to the oven and bake for 15-20 minutes, then remove and leave to cool (see Make Ahead).
8. Remove the cooled tart from the tin and serve with single cream and seasonal fruit.