Fudgy Chocolate Tart

Serves 6-8, Prep and Cook: 1 hour, 25 mins

125g cold unsalted butter,

chopped

1¼ cups plain flour

¼ cup cocoa powder

¼ cup caster sugar

1 egg

Extra cocoa powder, to decorate Double cream, to serve

FILLING

175g unsalted butter, chopped 200g block dark chocolate,

chopped

½ cup caster sugar

3 eggs, lightly beaten

½ cup plain flour

¼ cup cocoa powder

½ tsp baking powder

1 Grease a 24cm round loose-base flan tin. Place on an oven tray.

2 To make pastry, process butter, flour, cocoa and sugar in a food processor to form fine crumbs. With motor operating, add egg and 1 tblsp cold water to form a soft dough ball. Turn out onto a clean bench. Shape into a flat disc. Cover dough with plastic wrap. Refrigerate, covered, for 30 minutes.

3 Roll out pastry dough between two sheets of baking paper until large enough to line prepared tin. Ease into tin. Trim edge. Prick base all over with a fork. Refrigerate for 30 minutes. Line pastry case with baking paper. Fill with dried beans or rice.

4 Cook in a moderate oven (180C) for 15 minutes. Remove paper and filling. Cook for a further 15 minutes, or until crisp. Cool.

5 Meanwhile, make filling. Stir butter, chocolate and sugar in a medium saucepan over a low heat until melted. Transfer to a large bowl. Cool slightly. Stir in eggs. Fold in combined sifted flour, cocoa and baking powder. Pour into pastry case. Smooth top.

6 Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until firm. Remove from oven. Stand tart in tin for 30 minutes.

7 Sift extra cocoa over warm tart. Serve with cream.