Instructions: Place the butter chocolate cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly stirring occasionally until well mixed in.

In a separate bowl beat the eggs and sugar together until light and well creamed and then add the golden syrup and sour cream or creme fraiche. Stir your chocolate mixture into this mixture scraping all the chocolate out with a spatula.

Once youve mixed it well pour it into the pastry shell.

Place into a preheated oven for 40 to 45 minutes at 150C/300F/gas 2. During cooking a beautiful crust wilt form on top.

Carefully remove the tart from the oven and allow to coot on a rack for at least 45 minutes during which time the skin will crack and the filling will shrink slightly.

I think this tart is best served with some seasonal soft fruit (blueberries raspberries strawberries).

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