Ingredients 500g (18oz) strong dark chocolate broken into pieces 3 eggs 200ml (7 fl oz) full cream milk 350ml (12 fl oz) double cream 1 tablespoon of brandy (optional) Corrin Hill Double Chocolate ice cream (to serve) For the pastry: 4 egg yolks 150g (6oz) icing sugar 350g (12oz) unsalted butter 50 ml (1¾ fl oz) cold water 1lb plain flour

Method:

To make the pastry, cream together the icing sugar and butter until soft and pale. Add the egg yolks in beat in thoroughly. Add a little of the water and begin to add the flour mixing thoroughly. Continue this process until all of the ingredients are completely mixed together forming a soft dough. Wrap in cling film and chill in the fridge for an hour.

Meanwhile preheat the oven to 180°C/350°F/gas mark 4. When the pastry has chilled, roll out and put into a 20cm (8”) pastry case. Cover with greaseproof paper and fill with baking beans and then bake for about 15 minutes.

Melt the chocolate in a bowl over a Bain Marie; this should not be too warm or it will burn the chocolate.

Whisk together the egg yolks and bring the milk and cream to the boil in a suitable pan, then pour onto the eggs and whisk together briskly.

Mix together the chocolate, cream and egg mixture and then pour into the blind-baked tart case.

Put the tart into the pre-heated oven and turn off the oven immediately, leaving the tart to sit in the oven for 40-45 minutes. Remove the tart from the oven and leave until completely cool.

Sprinkle with a dash of icing sugar, cut into 10 portions and serve with Corrin Hill Double Chocolate dairy ice cream.