CROATIAN CHOCOLATE TANGERINE STREUSEL TART

190g plain flour 20g unsweetened cocoa powder 55g icing sugar A pinch of Maldon salt 150g unsalted butter, diced and chilled One large egg, beaten lightly Half a teaspoon vanilla extract fine breadcrumbs.

With the power still on, add the egg, the vanilla and then, if necessary, just a trickle of chilled water, until it just brings the pastry together into a medium-soft dough.

Shape into a rough, thick disc by hand, wrap in clingfilm and chill for at least an hour. Heat the oven to 190ºC. On a wide, well-floured work surface, roll out the pastry in a rough circle, about the thickness of a pound coin.

Line the tin with the pastry, pushing it into the corners, trimming away the excess, but leaving plenty of overlap, then cut out a similarsized disc of baking parchment.

Screw it into a tight ball, then carefully unfold it and push it gently into the pastry case, making sure it gets to every corner.

Fill the case with baking beans and chill the tart for another hour. Bake the tart for about 15-20 minutes, or until it is set, then remove the parchment carefully and bake for a further 5 minutes to fully cook the base.

If any holes have appeared, brush them immediately with a little egg white to seal.

Leave the tart case to cool on a wire rack. Turn the oven down to 130ºC and make the chocolate filling; Gently warm the cream with the milk and when just about to come to the boil, tip in the chocolate and whisk until smooth.

Add the beaten egg, little by little, until fully incorporated.

Pour into the pastry case and bake for 20-25 minutes, then strew the surface with the baked streusel pieces.

Return to the oven and bake until the custard has just set with a light wobble, and remove from the oven, setting it on a cooling rack.

Allow to cool in the tin before un-moulding.

Try not to refrigerate the tart before serving. It will keep for days at room temperature, if covered.

As the tart cooks, make up the sauce.

Remove the pith from the skin of a couple of tangerines using a sharp knife, and shred then finely dice the skin. Set to one side.

Bubble the tangerine flesh gently with the lemon juice and a little sugar until completely cooked down, then pass through a sieve into a clean pan.

Add the tangerine zest and simmer the sauce for half an hour adding a splash of water if it becomes too thick, then set aside to cool.

To serve the tart, grate the zest of one tangerine over the still-warm tart, cut into delicate wedges and serve the tangerine zest sauce separately.