Chocolate Rum and Raisin Tart

Put the raisins and rum in a sealed container and leave to soak over night.

Put the flour, cocoa and the icing sugar in a food processor. Add the butter and whiz to form breadcrumbs.

Add the egg yolk and 1 teaspoon of water and pulse until the mixture starts to come together in large clumps. If necessary, add the second teaspoon of water. Tip the mixture out onto a clean bench and squash together into a flat pastry disc. Wrap in plastic wrap and refrigerate for 15 minutes. Remove the pastry from the fridge.

Sift a little more cocoa and flour together onto the bench. Roll the pastry out into a 30cm circle then use a fish slice to release it from the bench before laying into a 25cm removable-base tart tin. Press the pastry into the base and sides, patching any tears as you go. Trim the top and prick the base very lightly with a fork. Refrigerate while the oven preheats to 180˚C.

Cut a circle of baking paper a little bigger than the tin and line the pastry with it. Fill the tin with baking beans or rice and bake for 12 minutes. Remove the baking paper and beans and cook a further 15 minutes.

Put the cream in a large microwave proof jug and heat for 1 minute until it is hot but not boiling. Add the chocolate and leave to sit for 2 minutes. Whisk gently until the mixture is smooth – if needed microwave for a further 30 seconds.

Leave the chocolate mixture to sit at room temperature for 5 minutes. Drain the soaked raisins, reserving the rum, and spread evenly over the base. Measure the reserved soaking rum, and if necessary top up to measure 1/3 cup. Add to the chocolate and whisk very gently to combine.

Gently pour the chocolate filling onto the raisins. Refrigerate the tart for 4 hours, or until set, then remove from the fridge 15 minutes before serving. Serve the tart cut into wedges with a generous scoop of chocolate ice cream.