1. Preheat oven to 180C fan forced.

2. In a processor, combine flour and butter until mixture resembles fine breadcrumbs.

3. Add egg and sugar and pulse until mixture is combined.

4. Knead gently into a ball, wrap in clingfilm and refrigerate for 30 minutes.

5. Roll out and line a 23cm fluted tart tin with removable base.

6. Prick base with a fork, line with baking paper and fill with pastry weights.

7. Bake for 10 minutes. Remove pastry weights and bake for a further 10 minutes until the base is cooked.

8. To make the filling, place cream and sugar in a medium saucepan and bring to the boil.

9. Remove from heat and add butter, cocoa and chocolate and stir until combined and smooth. Whisk in milk.

10. Place mixture in a jug and pour through a sieve into the warm tart shell.

11. Leave to set in a cool spot (do not refrigerate).

12. Dust with cocoa and serve.

1. Preheat oven to 180C fan forced.

2. In a processor, combine flour and butter until mixture resembles fine breadcrumbs.

3. Add egg and sugar and pulse until mixture is combined.

4. Knead gently into a ball, wrap in clingfilm and refrigerate for 30 minutes.

5. Roll out and line a 23cm fluted tart tin with removable base.

6. Prick base with a fork, line with baking paper and fill with pastry weights.

7. Bake for 10 minutes. Remove pastry weights and bake for a further 10 minutes until the base is cooked.

8. To make the filling, place cream and sugar in a medium saucepan and bring to the boil.

9. Remove from heat and add butter, cocoa and chocolate and stir until combined and smooth. Whisk in milk.

10. Place mixture in a jug and pour through a sieve into the warm tart shell.

11. Leave to set in a cool spot (do not refrigerate).

12. Dust with cocoa and serve.