You will need a 24 cm / 10 in removable bottom tart case approximately 4 cm / 1.5 inches deep. Set the oven Oven to 180 C/ 350 F for the pastry then turn down to 160 C/ 320 F for the chocolate filling.
Put the flour, sugar, butter and salt into the bowl of the food processor and blitz till it resembles fine breadcrumbs,
Mix the egg and milk till it measures up to 100 ml
Pour it into the food processor and mix till the dough comes together and forms a ball then turn off and empty onto the bench.
Push the dough together. ( If you feel it is too dry, wet your hands and push together. This should add enough moisture to push it together. This in all likelihood will not happen.)
Flatten into a disc, wrap in plastic and refrigerate for at least 30 minutes ( or up to 2 days). When ready to roll, take it out of the fridge and let sit for 10 minutes then, sprinkle a bench with a little flour. Start rolling from the middle outwards turning and moving so it doesn't stick. You don't need lots of flour. Run your knife under the pastry and turn. Roll out to the size you need. Then fold in half and lift into your tin. Try to make sure the pastry is not too thick. Thinner pastry is much better.
Push into the corners of the tin and trim around the edges. Pop this back into the fridge to chill for 30 minutes or up to 2 days covered.
When ready to bake put onto a tray and fill with paper and baking beans. Bake for 15 minutes or until the pastry is starting to set and cook. The edges will be a little browner than the middle. remove the baking paper and beans ( check for splits and repair if necessary with a spare piece of pastry).
Return to the oven again for 15 minutes or until the middle of the tart case is cooked and golden.
Take out and cool then trim the edges. Cut outwards with a sharp paring knife.
Your pastry is now ready to fill.