Fudge Tart

Begin by making the pastry. Place the flour and butter in a food processor and blitz until the mixture is like breadcrumbs.

Add the sugar and pulse once or twice to mix. Then add the egg yolk, water and vanilla and blitz until you have a soft dough. 

Turn out onto a floured surface and bring together with your hands. Wrap in cling film and chill for about an hour.

When you are ready to roll out your pastry, we recommend rolling out between two large pieces of baking parchment, as your pastry will be easier to move about.

When the pastry has a diameter of about 26cm, gently remove the paper and roll up over your rolling pin and drape it over the tin, pressing gently to form the shape.

Don't trim the pastry completely yet. Place the lined tin in the fridge and chill again for at least 30 minutes.

Preheat your oven to 200°C (180°C fan, Gas Mark 6)

When you are ready bake the pastry blind. Line the pastry with baking parchment and fill with baking beans. Bake blind for 15 minutes.

Remove the paper and the beans and carefully trim the edges if you need to. Return the pastry case to the oven to dry out for 5-10 minutes. If it looks like it will brown too much, protect the edges with foil.

When cooked remove from the oven and allow to cool while you make the filling.

Heat half the milk and all of the butter in a medium saucepan until nearly boiling. While you do this mix the remaining milk and flour in a separate bowl to make a smooth thin paste.

When the milk and butter begins to bubble beat in the milk and flour paste, the sugar and vanilla until you have a smooth mixture. Reduce the heat and cook, stirring constantly for about 10 minutes.

When you have a smooth, thick paste, pour into the pastry case and allow to set. Just before you serve, grate the chocolate on top.