Method

• 1.
  Preheat oven to 180°C. Roll pastry out to 5mm thick, then use to line a 30cm loose-bottomed tart pan. Trim excess, prick base with a fork, then chill for 10 minutes.
• 2.
  Line pastry with baking paper. Fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove paper and weights. Bake for 5 minutes until dry. Cool slightly.
• 3.
  Meanwhile, place 1 cup (220g) sugar and 1/3 cup (80ml) water in a saucepan over medium heat, stirring to dissolve. Simmer, without stirring, for 15 minutes or until it starts to colour. Add butter and simmer for 5 minutes or until golden. Remove from heat. Stir in half the pure cream, cool for 1-2 minutes, then stir in remaining pure cream and a pinch of sea salt. Pour into tart case, then cool for 5-10 minutes.

• 4.
  Chop chocolate and place in a bowl with 2 tbs sugar. Set aside. Place thickened cream in a pan, bring to just below boiling point, then pour over chocolate and whisk until melted. Whisk in eggs until smooth, then pour chocolate mixture into tart case.
• 5.
  Reduce oven to 160°C. Bake tart for 30 minutes or until just set in the centre. Cool completely, then chill for 30 minutes.
• 6.
  Dust tart with cocoa, then serve cold or at room temperature with thick cream.