CHOCOLATE TARTS

The dark chocolate filling for these individual tarts is silky smooth, rich and incredibly indulgent. As there are very few ingredients for the filling, always use a goodquality dark chocolate, the flavour of the finished tarts depends on it.

Makes 8

For the pastry

125g (4½oz) butter, softened

75g (2¾oz) icing sugar, sifted 2 large eggs, beaten separately 250g (9oz) plain flour, plus extra for dusting

A pinch of sea salt

For the filling

300g (10½oz) dark chocolate (about 70 per cent cocoa solids), very finely chopped

100ml (3½fl oz) whole milk 200ml (7fl oz) double cream 2 large eggs, beaten

To serve (optional)

Pouring cream

Honeycomb pieces or crushed honeycomb

Raspberry sorbet

To make the pastry, cream the butter and icing sugar together in a bowl until light, then beat in one of the beaten eggs. Gradually stir in the flour and salt, adding a third of the flour at a time, bringing it together to a very soft dough. Briefly work into a ball with your hands, but do not over-handle. Pat flat, wrap in clingfilm and chill in the fridge for about 1 hour.

Roll out the pastry on a lightly floured surface to about 3mm (¹/ 8in) thick, then cut out 8 x 13cm (5in) rounds and use to line eight 9.5cm (3¾in) diameter x 2cm (¾in) deep, fluted loose-based tart tins, trim off the excess pastry and reserve for patching. Prick the bases all over, then chill for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Place the pastry-lined tins on a baking sheet. Line the pastry cases with baking parchment and fill with ceramic baking beans or uncooked rice, then bake ‘blind’ for 10-12 minutes. Remove from the oven, remove the baking beans and paper, patch up any cracks with the reserved raw pastry, then brush with the remaining egg. Return to the oven for 5 minutes, until cooked and pale golden. Remove from the oven and reduce the oven to 120°C/gas ½ (don’t use the fan oven setting). Leave to cool completely in the tins.

Put the chocolate into a heatproof bowl. Pour the milk and cream into a pan and bring gently to the boil, then pour over the chocolate. Let it sit for a few minutes to melt the chocolate, then stir until smooth. Gently fold in the beaten eggs, then combine with a stick blender for a minute or two until smooth. Pour the mixture evenly into the pastry cases. Use a cocktail stick to prick any surface bubbles.

Transfer the baking sheet to the oven and bake for 30-35 minutes, until the filling is just set and smooth on the top. Leave to cool completely before removing from the tins. Serve with cream, honeycomb pieces or raspberry sorbet.