Chocolate tart

The perfect chocolate indulgence for a lazy Easter weekend...

Sift the dry ingredients and place in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs.

Combine the egg yolks, vanilla extract and water and carefully add to the flour while pulsing until the mixture just begins to come together.

Tip onto a cold surface, form into a ball without over working it, divide in 2 and wrap in clingfilm before chilling for at least an hour.

On a cool, floured surface, carefully roll the pastry out thinly until largeenough to line a 24cm tart tin.

Place the pastry over the tart tin and gentlypress into the corners. Trim the edges, cover with baking parchment and fill with beans.

Blind bake in a preheated oven (180°C) for 15 - 20 minutes until golden brown.

Carefully remove the parchment and beans. At this stage you may wish to pop it back in the oven for another 5 minutes or so for a more evenly browned result.

In a double boiler, melt the chocolate, butter and cream. Set aside.

Whisk the eggs and sugar until pale and frothy, then add the vanilla extract.

Add the flour gently to combine. Stir a few spoons of the egg mixture into the chocolate to loosen it. Carefully fold the rest of the egg into the chocolate.

Pour into the pastry shell and bake in a pre-heated oven (160°C) for 45 minutes or until just set. Place on a wire rack to cool, sprinkle with more cocoa powder and serve with crème fraiche or cream.