PASTRY:
Sift the dry ingredients and place in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Combine the egg yolk, NOMU Vanilla Essence and water, and carefully add to the flour while pulsing until the mixture just begins to come together.

Tip the mixture onto a cold working surface and form into a ball without overworking the pastry. Wrap in cling film and chill for at least an hour.

Preheat the oven to 180°C and grease a 24cm tart tin.

On a cool, floured surface, carefully roll out the pastry until large enough to line the tart tin. Place the pastry over the tart tin and gently press into the corners. Trim the edges, cover with baking parchment and fill with baking beans. Blind bake for 15 – 20 minutes until cooked through.

Carefully remove the parchment and beans. At this stage, you may wish to pop it back in the oven for another 5 minutes or so for a more evenly browned result. Allow to cool completely.

FILLING:
Reduce the oven temperature to 160°C.

In a double boiler, melt the NOMU Decadent Hot Chocolate pieces, butter and cream. Set aside to cool in the fridge for 15 minutes.

Whisk the eggs and sugar with an electric mixer until pale and creamy, then add the NOMU Vanilla Essence. Add the flour and combine gently. Stir a few spoons of the egg mixture into the chocolate mixture to loosen it, then carefully fold the rest of the egg mixture into the chocolate.

Pour the chocolate mixture into the pastry shell and bake for 45 minutes or until just set. Place on a wire rack to cool, dust with NOMU Cocoa Powder and serve with crème fraiche or cream.