1Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade.
- 250 g plain flour
- 140 g butter
- 100 g sugar
- 45 ml cold water
- 1 egg yolk
2Switch on and process for until the dough forms a ball (about 1 minute). If necessary, you may need to scrape down the wall of the bowl with the spatula.
3Transfer the dough to a floured surface. Knead it by pushing the ball away from you with the palms of your hands. It should spread out without cracking (it must not be too cold).
4Wrap the dough in cling film and flatten it. Chill for 1 hour.
5Preheat your oven to 180°C (gas mark 4).
6Butter the tin. Roll the dough out and line the tin with it. Prick the base of the dough all over with a fork.
7Line the pastry case with baking parchment and cover the base with baking beads or, failing that, dried beans or rice.
8Blind bake for 20 minutes.
9Boil the cream in a saucepan, stirring regularly. Break the chocolate into pieces and add to the cream. Stir until the chocolate is fully melted and the mixture is homogenous.
- 300 ml single cream
- 200 g dark chocolate
10Blend the eggs in the mini bowl. Add the melted chocolate mixture via the opening. Continue blending for a few more seconds.
11Pour the mixture into the cooked pastry case.
12Lower the oven temperature to 140°C (gas mark 1) and bake for 20 minutes.
13Allow to cool for at least 2 hours in the refrigerator before eating.