Serves: 10

Hot chocolate filling:
200g dark (70%) chocolate, finely chopped 
500ml full cream milk
⅔ cup caster sugar
1/3 cup cocoa, plus extra to dust
1 tbs plain flour
50g unsalted butter
1 tsp salt flakes
1 egg plus 3 egg yolks

Almond pastry
200g plain flour
125g almond meal
¼ cup caster sugar
½ tsp ground cinnamon, plus extra to dust
150g unsalted butter, melted and cooled
2 tbs water

Preheat oven to 180 fan forced. For the pastry, you can use some store-bought shortcrust pastry to save time, but I suggest making it as this is a very simplified shortcrust that needs no pastry weights or rolling out. Place the flour, almond meal and sugar in a bowl and season with a pinch of salt. Add the butter and 2 tbs water then stir to combine into a dough. Add another tablespoon of water here if needed to bring it all together. Use about half of the dough to press into the base of a well buttered 23cm loose-bottomed tart tin. Then use the rest of the dough to press into the sides of the tin so it is completely covered. Use a cup measure or straight sided glass to even out the dough on the bottom and even to ensure the sides have an even thickness. I prefer to do this compared to rolling out the dough - however the traditional way is ok too. Use a knife to trim the top of the tart tin evenly. Place in the freezer for 5 minutes to firm up a little. Prick the base with a fork a few times, but please dont create massive holes. Bake for 15 minutes then remove from the oven and use a spoon to press down if the base of the pastry has lifted a bit - bake for another 5-10 minutes until pastry is golden. Set aside to cool while you make the filling.

For the filling, place the milk, sugar and chocolate in a saucepan over low heat and stir until melted and combined. Remove from the heat, and cool. Whisk in the eggs and yolks then sift in the flour and cocoa and stir until smooth. Add a pinch of salt. Pour half into the tart shell then place in the oven, use a jug to top up the remaining mixture - you’ll thank me for this - it ensures there will be less spilling of the filling when placing into the oven. Place back into the oven at 150 (fan) for 35-40 minutes or until just set with a slight wobble in the centre. Remove and cool for a few hours then chill for at least 3 hours. Dust with 1tbs cocoa mixed with ½ tsp ground cinnamon. Enjoy with double cream and a coffee…or whiskey.

Tip: Use a hot knife (run under hot water) to cleanly slice through the tart.