Lemon Chocolate Tart

Method

• Pulse flour, cocoa and icing sugar in a food processor. Add butter and pulse until the mixture resembles fine breadcrumbs. Combine egg yolk and water and pulse into the mixture. As soon as the dough comes together (add a little more water if required), turn the food processor off and turn out onto a floured bench. Shape into a ball, wrap in cling film and chill for at least half an hour.
• Roll out pastry to fit a 23cm tart tin. Place in the tin, trim the edges, prick all over with a fork, and chill for a couple of hours or overnight.
• Line the pastry case with foil and baking beans or rice and bake blind for 15 minutes at 200C. Remove foil and beans and bake for another 5 minutes. Remove the tin from the oven and reduce the temperature to 170C. While the pastry is still hot, scatter with the grated chocolate – which will melt on contact – covering evenly, then set aside to cool.
• Put the lemon zest and juice into a bowl and whisk in the sugar until dissolved, then add the eggs and cream and mix until smooth. Pour the filling into the cooled pastry case and (carefully) return to the oven and bake for 30-35 minutes until just set (look for the wobble). Leave to cool completely on a wire rack before removing from the tin and dusting with icing sugar. Serve with whipped cream and berries – raspberries work particularly well.
• Serves 6-8