Method

• 1.
  To make the tart, place flour, icing sugar and cocoa in a bowl and stir to combine. Add butter and, using your hands, rub together until it resembles fine crumbs. Combine egg yolk with 1 1/2 tbs iced water and add to centre of bowl. Bring dough together until smooth, then enclose in plastic wrap and chill for 2 hours.
• 2.
  Meanwhile, place licorice in a heatproof bowl and pour over 1/2 cup (125ml) boiling water. Set aside for 2 hours to soften, then whiz licorice and water in a food processor until almost smooth. Press through a fine sieve into a bowl.
• 3.
  Place cream and chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let base of bowl touch the water) to melt, stirring occasionally, until chocolate is completely melted. Remove bowl and set aside. Place licorice puree over the pan and warm to the same temperature as the chocolate, then remove from heat. Gradually add chocolate mixture to licorice puree, stirring until well combined. Set aside.

• 4.
  Dust a work surface with extra cocoa and roll out pastry to 3mm thick. Use to line base and sides of an 11cm x 34cm loose-based fluted tart pan and chill for 30 minutes.
• 5.
  Preheat oven to 180°C/160°C fan-forced. Line pastry with baking paper and fill with pastry weights. Bake for 15 minutes, or until starting to dry. Remove weights and paper, and bake for a further 15 minutes, or until dry to the touch. Cool completely.
• 6.
  Pour chocolate licorice filling into tart shell. Smooth filling with the back of a spoon and chill for 6 hours, or until medium set.
• 7.
  To serve, dust with extra cocoa, remove from pan and slice with a large serrated knife.