Chocolate perfection pie recipe
 One for the chocolate lovers in your life! A rich chocolate tart that's hard to beat. 115g/4oz unsalted butter60g/2¼oz granulated sugar300g/10½oz plain flour, plus extra for dusting1 free-range egg yolk2 tbsp double cream 115g/4oz unsalted butter 60g/2¼oz granulated sugar 300g/10½oz plain flour, plus extra for dusting 1 free-range egg yolk 2 tbsp double cream 4 free-range eggs3 free-range egg yolks 175g/6oz caster sugar 250g/9oz unsalted butter, cut into cubes375g/13oz dark chocolate, broken into piecespinch salt 4 free-range eggs 3 free-range egg yolks 175g/6oz caster sugar 250g/9oz unsalted butter, cut into cubes 375g/13oz dark chocolate, broken into pieces pinch salt 300ml/10fl oz double cream½ tsp ground cinnamon 50g/1¾oz dark chocolate, peeled into shavings 50g/1¾oz white chocolate, peeled into shavings 300ml/10fl oz double cream ½ tsp ground cinnamon 50g/1¾oz dark chocolate, peeled into shavings 50g/1¾oz white chocolate, peeled into shavings Method To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve. To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve.