Millionaire's Chocolate Brownie Tart

To prepare the cocoa pastry, sift the plain flour, icing sugar, and 50g of cocoa powder into a large mixing bowl. Add the chilled, cubed butter and rub it into the flour mixture using your fingertips until it reaches a sandy, breadcrumb-like consistency. Stir in the egg yolks and 3 tablespoons of ice-cold water, mixing until a soft dough forms. Alternatively, pulse the ingredients in a food processor until the dough just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

On a lightly floured surface, roll out the chilled dough to the thickness of a small coin. Carefully line a 23cm loose-bottomed tart tin with the pastry, pressing it into the edges and leaving a slight overhang to account for shrinkage. Prick the base with a fork, cover, and return to the fridge to chill for another hour.

Preheat your oven to 190°C (170°C fan/Gas 5). Line the pastry case with baking parchment and fill it with ceramic baking beans or dried pulses. Blind bake for 20 minutes, then remove the beans and parchment. Bake for an additional 15–20 minutes until the base feels crisp and dry. Allow the shell to cool completely, then use a sharp serrated knife to trim the excess pastry for a clean, professional edge.

For the brownie filling, place 150g of butter and the dark chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water (ensuring the bottom doesn't touch the water) and stir until melted and smooth. Remove from the heat and let it cool slightly. In a separate bowl, use an electric whisk to beat the 2 whole eggs and golden caster sugar for 5–6 minutes until the mixture is thick, pale, and doubled in volume. Gently fold in the melted chocolate mixture, then sift in the remaining 75g of cocoa powder and fold until combined.