• Preheat the oven to 180 C or 350 F
• I used a rectangular tart approx 11 x 7 inch case with a removable base, a 10 inch or 23 cm round one

Pastry`

• To make the pastry combine flour, sugar and butter in a food processor and blitz till combined. Mix the egg and cold water, stop the machine and add 3/4 of the egg mix and blitz briefly. If the dough doesn't come together in a ball add a little more of the egg mix. .
• Flatten into a disc, wrap in plastic and chill till very cold ( up to 1 hour or in the freezer). Roll out the pastry as thinly as you can, on a bench using enough flour to stop it sticking. Line the tin you are using. Chill again. Then trim.
• Bake blind for 15 minutes. Remove the paper and beans and finish cooking till golden (another 15 minutes approximately), set aside.
• Turn the oven down to 160 C or 325 F,

Filling

• Melt the butter and chocolate together and cool while preparing the eggs.
• Beat the whole eggs and yolks with the sugar till light and fluffy and thick. Gently fold the chocolate mixture into the eggs and pour into the cooked pastry case.
• Return to the oven and bake for approximately 15 minutes before checking. The centre should feel soft and wobbly, and mousse like. Cool.
• Serve the tart with some extra chocolate, praline and raspberries.
• it is soft and lovely the day it is made but will refrigerate and keep well for days