Rich chocolate tart

Butter a 20cm flan ring with a removable base. Roll out 300g of sweet shortcrust pastry to about 2mm and line the flan ring. Place in the refrigerator for 30 minutes. Preheat oven to 200C and bake the pastry shell for 10 minutes. Bring 150ml cream and 50ml of milk to the boil in a saucepan. Take it off the heat and add 200g of chopped, best quality chocolate. Whisk until the mixture is shiny. Add a beaten egg and mix well. Pour the mixture into the flan shell and bake in a preheated 150C oven for 15-18 minutes. The filling should be set but not hard. Allow to cool, remove the sides and slip off the base.

Serve warm or cold.