Into a food processor or large bowl (if doing by hand), sift in the plain flour and add the butter and salt. Pulse the food processor 4-5 times until you have something that resembles breadcrumbs, this takes about 3 minutes if rubbing the butter into the flour with your fingertips. Make sure you you have a bowl of ice cold water nearby to keep your hands with and prevent you melting the butter!

Add 1 tbsp of cold milk at a time until a dough forms.

Tip the dough onto your floured work surface, shape into a disc, clingfilm and pop in the freezer for 20-25 minutes.

Remove from the freezer, roll out your dough and using your rolling pin to transfer it into your tart case. Crimp in the sides by gently lifting the pastry with one hand and pushing into the side of the case at the same time.

Pop back in the freezer for another 25 minutes and then blind bake at 150 degrees. You can use rice, lentils or baking beans to blind bake with. Just make sure to place a large piece of parchment paper of your pastry before filling it with whatever you choose to blind bake with.

Crack your eggs into a large bowl and add the sugar and whisk.

Heat the milk and cream for 45 seconds in the microwave

Pour the cream mixture slowly into the egg mixture to temper the eggs, stir with a spatula whilst pouring.

Pour the cream and egg mixture over your melted chocolate, whilst stirring well with your spatula until smooth and shiny.

Allow to cool for 5 minutes before pouring into your blind baked tart case.