Instructions: First make the pastry by placing the flour sugar butter and a pinch of salt in a food processor and process until it resembles breadcrumbs.

Mix together the egg and cream and slowly add through the feeder tube with the machine running.

Then gather into a ball and wrap in clingfilm.

Chill for about 1 hour then roll out to fit a 23cm fluted loose bottom tart tin. (You will have some pastry left. Freeze for later.)

Prick the base all over with a fork.

Line the pastry case with foil and baking beans and bake blind for 20 minutes in a preheated oven (190C/375F/Gas Mark 5) then remove the foil and beans and cook for a further 10 minutes or until it is cooked tbrough.

Allow to cool.

For the filling place the cream in a heavy saucepan and bring slowly to the boil.

When the bubbles appear remove from the heat and stir in the chopped chocolate.

Stir until smooth then mix in the rum or cognac.

Allow to cool for about 20 minutes.

Scatter the diced ginger over the pastry base then pour the chocolate mixture over the top.

Allow to cool then serve in thin slices with some pouring cream.

Can use dried pears instead of crystallised ginger.

Serves 4

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