Ingredients
Preparation
Pre-heat oven to 180°C, 350°F, Gas Mark 4.
In a food processor, combine the flour, cocoa powder, sugar and butter, pulse until fine crumbs. Drizzle in the whipping cream, process until a pastry dough forms. Form a ball and cover in cling film, refrigerate for 15 minutes.
On a floured work surface roll out your pastry to about 4mm. Place the pastry in a 9” inch (22cm) tart pan with a removable bottom. Prick all over with a fork, and refrigerate for 15 minutes. Line pastry with greaseproof paper, place baking beans on top and blind bake for 25 minutes, remove beans and bake for a further 5 minutes. Before removing from the oven and allowing to cool for 10 minutes.
In a saucepan, heat the cream and Cinnamon over a medium heat just until steaming then remove from heat. In a heatproof bowl whisk the eggs. Gradually whisk in about half of the hot cream, whisk egg mixture back into pan and cook over a medium heat, whisking constantly, until slightly thickened (about 2 minutes), do not allow to boil. Remove from heat, stir in chocolate until smooth, then pour into the tart shell. Chill for around 2 hours, until set then serve.
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