For the tart crust

Begin by measuring out the ingredients for the tart crust.

Add the flour and the icing sugar to the processor and pulse a few times on the pulse setting to combine.

Add the salt, chilled butter, egg yolk and 1 tbsp of cold water to the processor and pulse until it comes together into a dough

Remove from the food processor and bring together, shaping into a disc. Cover with plastic wrap and let it relax and chill in the fridge for 30 minutes.

After 30 minutes, its ready to roll out with a rolling pin on a lightly floured surface and line your tart tin; use a tart pan with a removable bottom so you can remove the shell with ease.

Let the crust now relax in the fridge for 1 hour before blind baking.

For the Chocolate Filling

The rich chocolate ganache for this tart is a chocolate custard. It is a crème anglaise that has milk chocolate and dark chocolate added to it to make a rich chocolate tart filling. The smooth ganache is a chocolate lover's dream.

To make the creme anglaise, first the heavy cream is put in a small saucepan on a medium heat until it starts to bubble at the edges.

Whilst the cream is heating up, the egg yolks are whisked in a medium bowl with the sugar until pale.

Once the cream has heated through, slowly add the hot cream to the eggs whilst whisking continuously

Now the mixture is added back to the saucepan and cooked over medium-low heat until it thickens and coats the back of a spoon. Keep stirring the mixture. I like to use a rubber spatula for this instead of a wooden spoon as it gets right into the sides of the pan. This should take around 5 minutes or so.

Once the custard is thickened its time to add the chopped chocolate.

Chop the chocolate into small pieces and add to the cream and let it stand off the heat for a few minutes to allow the chocolate to melt.

Stir in the melted chocolate and vanilla extract then once uniform, pass the chocolate mixture through a sieve into a measuring jug for an extra smooth silky chocolate ganache filling.

The chocolate cream can be left to cool slightly before pouring into the tart shell. Once the tart shell is filled the custard tart can be placed into the fridge to set and firm up. This usually takes around 2 hours for the filling to set properly. When ready to serve, remove from the fridge around 30 minutes before to allow the tart to come to room temperature