Dark Chocolate and Passion Fruit Tart

To make the cocoa pastry, sift the plain flour, icing sugar, 50g of cocoa powder, and a pinch of salt into a large mixing bowl. Add the cubed cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse these in a food processor.

Add the egg yolks and 2 tablespoons of ice-cold water to the flour mixture. Mix by hand until a soft dough forms. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour (up to 2 days).

Lightly grease a 23cm loose-bottomed tart tin and line the base with baking parchment. Roll out the chilled dough on a floured surface to the thickness of a £1 coin. Line the tin with the pastry, pressing it into the sides and leaving an overhang. Chill for another hour.

Preheat your oven to 190°C (170°C fan/gas 5). Line the pastry case with parchment paper and fill with baking beans. Blind bake for 20 minutes, then remove the beans and parchment and bake for an additional 20 minutes until crisp. Allow to cool completely before carefully trimming the excess pastry with a sharp knife.