Ingredients

• 520 g single cream
• 350 g dark chocolate
• 100 g milk chocolate
• 100 g butter, diced into 5mm squares
• 5 eggs
• 3 egg yolks

• 375 g butter
• 185 g icing sugar
• 550 g flour
• 75 g cocoa powder
• 3 eggs

1. Preheat the oven to 180°C.
2. To prepare the pastry, mix the butter, sugar, flour and cocoa powder in a food processor on low until a bread crumb texture is achieved. Add the eggs one at a time until the pastry just starts to come together. Wrap the pastry in plastic wrap and leave to rest in the fridge for 2 hours.
3. Roll out the pastry to an 8 mm thickness and ease into a 28cm tart tin. Gently press the pastry into the tin and trim the edges, then refrigerate until it is firm. Remove from the refrigerator, place a piece of grease proof paper over the pastry and then line with a layer of rice. Bake in the oven at 180°C for 12 minutes then remove the rice and paper and bake for a further 8 minutes. Once cooked, remove from the oven and set aside.
4. Reduce the temperature to 150°C
5. Pour the cream into a large saucepan and bring to a simmer, then remove from the heat.  Stir in the butter and both types of chocolate until melted and combined then add the eggs and egg yolks.  Pour the mixture into thepre-baked tart shell and bake for 15 minutes.
6. To check if the tart is cooked gently wobble the tart – it should only have a small wobble in the centre. Once cooked removed from the oven and allow to cool on a wire rack. Cut the tart into slices and place on plates. Sprinkle Dust with cocoa powder and serve with whipped cream.