Brownie tart

When tart meets brownie, the result is this perfect finale to a smart dinner with friends.

Serves 10 • Prep 30 mins, plus chilling • Cook 45 mins

For the pastry:

100g butter, softened

50g caster sugar

1 medium free-range egg

200g plain flour, plus extra for dusting For the filling:

250g unsalted butter

300g dark chocolate

3 medium free-range eggs and 3 medium free-range egg yolks

100g caster sugar

130g apricot jam

Cocoa powder, for dusting

You will need:

20cm loose-bottomed sandwich cake tin

1 For the pastry, cream the butter and caster sugar until pale. Add the egg and, once combined, mix in the flour until smooth. Chill for 30 mins.

2 Roll out the pastry between 2 sheets of baking paper, dust with flour and line the tin. Trim the overhang and chill the case for 20 mins. Heat the oven to 180C Fan/gas 6.

3 Bake the chilled tart case for 12 mins. Meanwhile, make the filling by melting the butter and chocolate in a bowl set over a pan of barely simmering water (making sure the bowl doesn’t touch the water), then set aside to cool a little. Lightly beat together the eggs, egg yolks and caster sugar to combine.

4 Pour the chocolate mixture onto the eggs and mix until smooth.

5 Spread the jam over the base of the case, then pour in the filling. Bake for 25-30 mins until the centre is set with a slight wobble. Cool in the tin, then chill completely.

6 Before serving, remove from the tin and place on a serving plate, then dust with a little cocoa powder. Bring to room temperature to serve. This will last well in the fridge for a couple of days.

Per serving: 602 cals, 40g fat, 24g sat fat, 54g carbs