METHOD

1. For the pastry beat butter and Natvia together in electric mixer.
2. Add flour, almond meal, cocoa powder and continue mixing. Add egg yolk while mixing.
3. On lightly floured surface, form a dough ball with the mix. Wrap with cling wrap and rest in the fridge for 30 minutes.
4. Roll out the dough and flatten to 5mm thickness. Line onto a tart tin or tray. Bake for 10-12 minutes at 180C.
5. For the filling, bring milk and cream to a simmer, pour into the dark chocolate. Stir until all the chocolate are melted and well combined.
6. Pour onto the tart base and bake for 30-35 minutes at 130C.
7. Cool to serve.

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