Additional Ingredients

150 grams	Dark Chocolate Chips (Silver Spoon Create)
150 ml	Double Cream
1	Egg Yolk
2	Egg Whites
50 grams	Half Spoon Granulated Sugar (Silver Spoon)
1 tbsp	Brandy

How to make Half Spoon Chocolate Tart

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1. To make the pastry; sieve the flour and salt into a large bowl and add the cold butter and rub in to achieve a coarse breadcrumb texture
2. Add the water a little at a time and mix with a knife until the pastry starts to come together. Use your hands to bring the pastry together into ball. Knead on a lightly floured surface to make a smooth ball, then wrap in cling film and leave to rest in the fridge for at least 30 mins.
3. Heat the oven to 220°c, 200°c fan, gas 7. Roll out the pastry until large enough to line the base and sides of a 20cm round, flan tin . Line the tin, then place a circle of baking parchment inside, fill with baking beans and bake for 10 mins. Remove the paper and beans and cook for a further 5 mins until golden and crisp Reduce the oven temperature to 180°c, 160°c fan, gas 4
4. To make the filling, melt the chocolate in the microwave for 2 mins or until smooth (or melt over a pan of gently simmering water) Allow to cool for 5 mins . Stir the egg yolk and sherry, or brandy, and cream into the cooled chocolate and stir until smooth
5. Whisk the egg whites in a clean grease free bowl then whisk in the half spoon sugar. Fold egg whites into the chocolate mixture with a large metal spoon
6. Pour the mixture into the baked flan case and return to the oven for 10 minutes until just set, but it should still have a slight wobble in the center. Allow to cool then decorate with a dusting of icing sugar, or grated chocolate

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