Tobie Puttock's Silky Chocolate & Star Anise Tart

For the sweet pastry, if you have a food processor, pulse the flour and butter until the mixture resembles coarse breadcrumbs. Alternatively, use your fingertips to rub the butter into the flour to get the same effect. Add the egg yolks and sugar. Process or mix the ingredients until they combine to form a smooth ball of pastry. Divide the pastry into 2 balls and wrap each ball in plastic film. Place in the fridge for at least 1 hour before using.

Lightly butter a 30cm tart tin with a removable base. Using a cheese grater, grate one of the pastry balls into the tin; the other one will keep in the freezer for a few weeks. Then, using your fingertips press the pastry across the base and up the side of the tin. Put the pastry case in the fridge for 30 minutes.

Preheat the oven to 180°C. Line the pastry case with baking paper or foil, then scatter with a couple of handfuls of dried chickpeas, lentils or rice, or use pastry weights if you have them (the weights prevent the pastry from bubbling as it cooks). Bake for 20 minutes, then leave it to cool in the tin. When cool, remove the weights from the pastry case.

Reduce the oven temperature to 160°C. Meanwhile, put the sugar and the chocolate in a large heatproof bowl. Combine the star anise, milk and cream in a small saucepan, then bring to the boil. Pour the hot cream and milk mixture over the chocolate while whisking furiously; once the chocolate has melted, whisk in the egg.

Lightly dust the pastry case with cocoa powder. Remove and discard star anise from chocolate mixture. Pour the chocolate mixture into the cooled pastry case and bake in the oven for about 25 minutes or until the tart is just firm. Leave to cool completely on a wire rack. Serve.