Classic chocolate tart

1.For the pastry, place the flour, sugar and butter in the bowl of a food processor. Pulse until crumb-like. Add the egg yolk and vanilla essence and pulse with enough iced water to make a soft dough. Wrap the pastry in plastic wrap and refrigerate for 20 minutes.

2.When ready to bake, preheat the oven to 180°C. Spray a 12cm x 35cm tart pan with oil.

3.On a lightly floured bench, roll the pastry into a 5mm-thick rectangle. Line the prepared pan with the pastry, gently pressing the pastry into the base and sides and trimming away any excess. Scrunch up some baking paper, unfold and place in the pastry base. Fill with baking beans or rice. Bake in the preheated oven for 15 minutes. Remove the paper and beans or rice and bake for a further 10 minutes until golden. Leave to cool.

4.To make the filling, roughly chop the chocolate and place in a glass bowl. Pour in the cream. Microwave on medium power for 1-2 minutes, stirring until smooth. Stir in the butter. Pour the chocolate filling into the cooled pastry, tapping the pan on the bench so it settles smoothly. Chill in the refrigerator until set.

5.Dust lightly with cocoa, slice into small pieces and serve with a dollop of whipped cream.