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
