Dark, rich and decadent. Serve whilst still warm or when cold. If you don’t eat it all
immediately then cover and refrigerate - it freezes well too. It has always surprised me that my children loved this from an age when I thought only milk chocolate would tempt them.

Ingredients - serves 8-10 for the chocolate pastry: 180g Doves farm plain flour 30g Green & Blacks cocoa powder 75g Billington’s golden icing sugar 100g Yeo Valley unsalted butter 1 egg for the tart filling: 150g Vivani dark cooking chocolate 120g Yeo Valley unsalted butter 4 eggs 190g Traidcraft golden caster sugar 60g Doves Farm plain flour golden icing sugar to dust 284ml carton Riverford Organic Dairy clotted cream

Method

Preheat the oven to 180°C
Make the chocolate pastry by placing the icing sugar, flour and cocoa powder in a food processor, blitz briefly. Dice and add the chilled butter, blitz again for a few seconds then add the whole egg and process until it begins to form a ball. Pull the dough together and roll between 2 sheets of cling film and line a lightly buttered 25cm tart tin. Chill for 30 minutes before pricking the base with a fork and baking blind for 6-8 minutes until the pastry is dry on the surface.

Break the chocolate into pieces and melt in a bowl over simmering water, stir to smooth. Place the sugar, sifted flour, eggs and butter (cut into small pieces) in a large bowl and begin to whisk with an electric whisk or mixer. Add the hot, melted chocolate and continue to whisk the mousse for 5-6 minutes.

Now fill the tart shell and bake for 30 minutes or until lightly firm in the centre. Allow to cool a little, dust with golden icing sugar and serve with soft fruit - if you wish - and a
hearty dollop of Riverford Organic Dairy clotted cream.