2 egg yolks (lightly beaten with 1 tablespoon water)
for the chocolate cream filling:
200ml double cream
300g best quality dark chocolate
3 egg yolks
40g unsalted butter
Preheat the oven to 190°C (375°C/Gas 5).
To make the pastry, put all the dry ingredients in a food processor with the butter. Whizz for a minute or so until the mixture resembles fine breadcrumbs, then make a well in the centre and pour in the egg yolks.
Bring together with a wooden spoon and press with your hands to form a ball.
Cover in cling film and chill in the fridge for at least 2 hours before using.
Roll the pastry out on a cool surface and use it to line either a circular tin 28cm in diameter or a similar sized rectangular tin. Prick the pastry base with a fork.
Cook in the oven for 15 to 20 minutes, until it is crispy around the edges. Remove and cool completely before filling.
To make the filling, heat the cream until it’s almost (but not quite) boiling. Break the chocolate into pieces in a heatproof bowl, then pour over the cream and stir well. Add the egg yolks and butter and stir again.
Pour the mixture into the pastry case and chill for 3-4 hours until it is set.