Instructions: Short crust pastry: Mix the flour and butter together until sandy in texture. Add the eggs and water. Work until a smooth dough forms. Form into a ball and wrap. Chill. Thinly roll out the dough and line the tart mould.

Line with paper and baking beans. Cook in a hot oven at 180C until lightly coloured.

Garnish; melt the chocolate and butter over a hot water bath, whisk the eggs with the sugar. Fold into the melted chocolate and butter. Add the heavy cream then mix in the flour.

Cooking the tart; fill the crust with the chocolate. Bake in a gentle oven at 160C until the cream has set, about 15 minutes. Allow to cool before sprinkling with powdered sugar.

Creme Anglaise; bring the milk and vanilla to a boil. Whisk the sugar and egg yolks together until light in colour. Mix with the hot milk and place over low heat and stir with a wooden spatula until it coats the back of a spoon. Strain and cool.

Presentation; cut the tart into 8 wedges. Place a portion on a plate and serve with creme Anglaise or iced cream on the side. Serve with a quenelle of cinnamon cream.

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