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For the syrup, add the red wine and granulated sugar to a pan and bring to a boil, then simmer for around 20 mins until the mixture has reduced by two thirds and is thick and syrupy. Set aside to cool.

To make the pastry, add the flour and butter to a mixing bowl with a good pinch of salt or the icing sugar for a sweeter taste. Rub together using your fingertips until the mixture resembles breadcrumbs, then crack in the egg and mix with a cutlery knife or fork until the dough starts to clump together. Shape it into a ball using your hands, then tip onto a surface and knead a few times until it all comes together. The pastry can also be made in a food processor by pulsing the ingredients together.

If the dough feels too soft to use straight away, wrap and chill it for 30 mins before rolling out. It will keep for three days in the fridge or frozen for three months, but make sure to defrost completely before using.

Once the pastry is ready to use, heat the oven to 200C/180C fan/gas 6. Roll out the dough on a lightly floured surface until it’s large enough to line a 23cm fluted tart tin with some overhang. Use your rolling pin to lift and drape it over the tin, then tuck it in and press it neatly into the corners.

Place the tart tin on a flat baking tray and prick the base with a fork, then line with baking parchment and fill with baking beans, raw rice or dried pulses. Bake for 20 mins, remove the paper and beans, then return to the oven for another 10 mins until golden. Leave to cool.

Meanwhile, to make the filling, heat the butter and cream in a jug in the microwave until starting to bubble (the timings will depend on your microwave, so start with 2 mins and add more time if necessary). Alternatively, bring the mixture to a simmer in a pan over a low heat. Add the chocolate to a bowl, pour the cream mixture over the top and leave for 1 min, before stirring to form a smooth ganache. Mix in 50ml of the red wine syrup, leaving the remainder in a jug at room temperature.

Pour the filling into the tart case, stopping 1-2mm from the top, then chill until set. Cover the top of the tart with a thin layer of the remaining syrup to create a shiny glaze, then chill again until needed. Serve in slices with a drizzle of extra syrup and some lightly whipped cream.