Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Arrange the pastry over a 22cm diameter tart tin, pressing into the edges, leaving some overhang. Prick all over with a fork. Add a piece of crumpled baking paper larger than the tin, and fill with baking beans (or rice, dried beans etc). Transfer to the oven with a baking tray underneath to catch any loose pastry and bake for 10 minutes. Remove the baking paper and beans and return to the oven for a further 7-10 minutes or until golden brown. Trim any excess pastry and let cool completely.

2. Meanwhile, cream together the softened butter and caster sugar in a large bowl with an electric whisk until smooth, around 2-3 minutes. Sift in the hot chocolate and cocoa powders and beat again until smooth. In a separate bowl, whisk together the milk powder and 150ml warm water until there are no lumps and it’s smooth and thick, then stir it into the cocoa mixture until combined.

3. Pour the mixture into the cooled pastry case, smoothing the top with a spatula to remove any air bubbles. Chill in the fridge for at least 3 hours, or preferably overnight.

4. When ready to serve, whip the double cream to soft peaks. Cut the tart into slices and serve with a dollop of cream and a dusting of cocoa.