Instructions: For the pastry place the sugar almonds tlour and butter in a food processor and process briefly then add the egg and process until combined.

Remove with your hands and roll into a ball then wrap in clingfilm and chill for an hour or so.

Roll out to fit a deep 20cm tart tin.

Prick the base and chill for a couple of hours or overnight.

Bake blind: fill with foil and baking beans and bake at 190C/375F/Gas Mark 5 for 10 minutes then remove the foil and beans and continue to bake for five minutes; remove.

Reduce the oven to 180C/350F/Gas Mark 4. For the filling beat everything together tip into the tart and bake for about 30 minutes until golden brown.

For the sauce heat the milk and cream
in a heavy pan until almost boiling.

Add the chocolate and stir until melted.

Add the butter and sugar cook over a medium heat stirring for about 5 minutes until thick.

Serve hot.

The tart and sauce can be made in advance and reheated. Serve the ma at room temperature with hot sauce garnished with sliced papaya mango or star fruit.

Serves 6

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