Chocolate Tart

First you will need to prepare the pastry case. In a large mixing bowl add the plain flour, icing sugar and butter.

Use your fingers to rub the ingredients together until it resembles breadcrumbs.

Add 1 egg and mix well, tip the dough out onto a clean surface and pat together until it forms a dough.

Wrap the dough in cling film and place into the fridge for 30 minutes.

Meanwhile, preheat the oven to 190℃.

Using a little flour, roll the pastry dough out to about 3mm thick. Place the pastry over the top of a 23 cm loose bottomed flan tin and press it into the edges. Cut away any excess pastry that hangs over the edges.

Prick the base with a fork, then place baking paper over the top. Add baking beads and give it a shake so they spread evenly across.

Blind bake for 15 minutes. Then remove the baking beans and the baking paper, return it to the oven for another 10 minutes, until it is golden and crisp. Take it out and set aside to cool down.

Now prepare the chocolate filling. Chope the milk chocolate and the dark chocolate into small pieces. Add to a large mixing bowl along with the honey.

Add the cream, butter and vanilla bean paste to a saucepan, heat until it starts to simmer. Then pour the hot cream over the chocolate.

Use a whisk to beat until smooth and glossy.

Pour it over the pastry base, leave it to cool down to room temperature before placing it into the fridge for at least 3 hours to set.

Sprinkle with freeze dried raspberries and chopped pistachio. Then it is ready to serve.

Tip: Warm your knife before cutting it for a clean cut. Enjoy!