Chocolate Tart

Put the flour and salt in a large bowl and add the cubes of butter.

Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.

Using a knife, stir in just enough of the cold water to bind the dough together.

Shape the dough into an oven proof tart dish, or two 20cm round cake tins. And blind bake for 5 minutes, either using baking beans or something heavy and oven proof to weigh the pastry down to prevent bubbles.

Meanwhile melt the chocolate in a pan with the cream stirring continuously (careful not to burn the chocolate).

Once the pastry has been baked, add the melted chocolate and bake for 15 minutes.

Once cooked, leave to cool for 15 minutes in the fridge.

Once cooled, serve either on it's own, or with some delicious strawberries (or fruit of your choice) and ice cream (or some single cream poured over the top). Tuck in & enjoy.