Julie Goodwin’s dark chocolate and marmalade tart

Place flour, cocoa, sugar, salt and butter in a food processor; process until fine crumbs. Add egg and process until dough starts to come together. Turn dough onto a floured surface, knead until smooth. Pat into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.

Roll pastry between two sheets of baking paper to about 3mm thick, until large enough to line the base and side of a greased 23cm removable-base flan tin. Ease pastry into tin, press into sides. Rest in fridge for 15 minutes.

Meanwhile, preheat oven to 180°C (160°C fan-forced). Place the tin on an oven tray. Line pastry with baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes, remove weights and bake for 10 minutes. Cool slightly, then refrigerate until cold.

Reduce oven to 160°C (140°C fan-forced).

Make filling: place chocolate and butter in a heatproof bowl. Place cream in a small saucepan; bring to the boil. Pour over the chocolate mixture and stir until smooth. (Or, microwave the chocolate, butter and cream on high, stirring every 30 seconds). Allow to cool slightly, then stir in the eggs.

Spread marmalade evenly over pastry base. Pour filling into pastry case. Bake tart for 25 minutes or until just set in centre. Cool.

Serve with cream or vanilla ice-cream.