Method

• 1.
  Cut and paste the pastry sheet to line a 24.5cm (base measurement), 3cm-deep fluted tart pan with a removable base, letting excess pastry overhang. Prick pastry base all over with a fork. Chill for 30 minutes until set firm.
• 2.
  Preheat oven to 200°C/180°C fan-forced. Place a large baking tray in oven to preheat.
• 3.
  Line tart pan with baking paper and fill with pastry weights. Bake on preheated tray for 30 minutes until light golden and almost cooked at centre. Remove the paper and weights, then bake for another 10 minutes or until pastry is golden and completely cooked at centre.
• 4.
  Set aside at room temperature to cool slightly in pan, on the baking tray, while you make the filling. Using a large serrated knife, trim excess pastry and discard.
• 5.
  Reduce oven to 160°C/140°C fan-forced.
• 6.
  Whisk the eggs and milk in a medium bowl until smooth. Set aside. Place the chocolate and cream in a large microwave-safe bowl. Microwave in 30-second bursts, stirring in between each, until smooth.
• 7.
  Add egg mixture and stir until smooth and combined. Gently pour into the almost-cooled pastry base. Bake for 18 minutes.
• 8.
  Turn off oven and leave tart in oven, with door closed, until cooled. Transfer tart to fridge and chill for 2 hours until set.
• 9.
  Carefully remove tart from pan, stand for 10 minutes and sprinkle with salt flakes just before serving.