Rich chocolate tart with salt flakes

To make the pastry, place the flour and butter in a food processor and pulse until it resembles breadcrumbs. Add the icing sugar and pulse again.

Add the egg yolk and cold water, then pulse until the dough comes together. Wrap in cling film and chill for at least 30 minutes.

On a lightly floured surface, roll out the pastry and carefully line a 23cm tart tin. Prick the base with a fork and chill for another 15 minutes.

Preheat the oven to 180°C/gas mark 4.

Blind bake the pastry case for 15 minutes, then remove the baking beans and bake for another 5 minutes, or until golden brown.

For the filling, melt the chocolate, cream and butter in a saucepan over a low heat. Stir until smooth.

In a separate bowl, whisk the eggs and yolks together, then gradually pour in the melted chocolate mixture, whisking constantly.

Pour the filling into the baked pastry case and bake for 15-20 minutes, or until set but still slightly wobbly in the middle.

Sprinkle with sea salt flakes and leave to cool completely before serving.