Method

1. To make the pastry, place the butter and sugar into a food processor until just combined. Add the egg and mix for 30 seconds.
2. Add the flour and mix until the dough comes together. Knead lightly on a floured surface, wrap in cling film and place in the fridge for 30 minutes.
3. Roll out the chilled pastry on a lightly floured surface to 5mm thick. Line a 24cm diameter fluted tart tin with the rolled pastry and refrigerate for a further 30 minutes. While the pastry is in the fridge, preheat the oven to 170°C
4. Blind bake the case until the edges are golden in colour, then remove the baking beans/rice and bake until the base is golden. Set aside.
5. Place the chocolate in a bowl, then set aside. Bring the cream and milk to simmer in a saucepan over a medium heat, then add the chocolate. Leave to stand until the chocolate melts, then stir to combine. Once the mixture has cooled slightly, stir in the beaten egg.
6. Reduce the oven to 130°C. Pour the chocolate mixture into the tart and bake until just set with a slight wobble in centre (30-35 minutes). Set aside to cool, serve at room temperature.