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Serves 12

Total 1 hour

Difficulty Not too Tricky

1. To make the pastry, in a large bowl cream together the butter, salt and sugar until pale and light. Add the flour and combine, the mixture will look like wet sand. Add the egg yolk and mix until the dough comes together. Wrap the dough in clingfilm and refrigerate for at least 1 hour.

2. Let the dough soften at room temperature and then roll into a disk then place in a lined pie tray, press the dough well into the bottom and sides. Trim the edge of the dough so it is even with the rim of the pan or ring. Refrigerate for at least 30 minutes before baking for 30 minutes, then allow to cool on a wire rack.

3. To make the pie filling, in a small saucepan combine the cream and milk and scald over a medium-high heat. Pour the cream mixture over the chocolate, salt and butter and then combine until smooth. Add the egg yolks one at a time and combine.

4. Pour the mixture into the baked tart shell up to the rim and then bake for around 15 minutes or until the edges of the chocolate mixture start to set and the middle is still a little jiggly. Allow to cool on a wire rack for at least 2 hours.