Ingredients

• 375g packet fresh shortcrust pastry
• 140g good-quality dark chocolate, melted
• 4 medium eggs, separated
• 2 tsp caster sugar
•   icing sugar, for dusting

Method

1. Roll out the pastry thinly and line one large 24cm x 2cm tart tin or four individual 12cm x 2cm tart tins.
2. Line the pastry with foil, weight with baking beans and bake for 15 minutes at 180C/350F/gas 4.
3. Remove the foil and beans and bake for a further 10 minutes until golden and crisp.
4. Turn up the oven to 200C/400F/gas 6.
5. Melt 140g good-quality dark chocolate in a bowl over a pan of simmering water or in the microwave.
6. Separate the 4 medium eggs. Whisk 3 yolks with 2 tsp caster sugar until pale, then incorporate the melted chocolate.
7. Whisk the 4 egg whites until stiff. Fold a third into the chocolate mixture, then fold in the rest.
8. Pour the mixture into the pastry case and bake for 7 minutes at 200C/400F/gas 6.
9. Serve at room temperature, dusted with icing sugar.

Notes