Mix together the tart ingredients until it comes together and forms a ball (if it’s too dry, add a splash more water, or if it’s too wet, add more flour). Then cover and leave to rest in the fridge for 30 mins

Lightly flour your surface and roll the dough out to a circle of thickness of 0.5mm

Grease and line a fluted 9 inch tart tin

Lay the pastry into the tin, press into the bottom and sides, then trim off the excess

Prick the pastry with a fork and chill in the fridge for 30 mins

Preheat your oven to 180C fan

Cover the tart with greaseproof paper and put baking beans/rice on it

Bake for 15 mins, then remove the paper and baking beans. Cook for a further 10 mins, then leave to cool completely

Use an electric whisk to mix together the filling ingredients until it holds its shape, then pour into the tart base and chill for 1 hour

Heat the double cream in a saucepan until boiling, then take off the heat and add in the chocolate

Leave it to stand for a minute then mix it together

Pour over the tart base and chill for 1 hour

Decorate with liquorice sweets