Step 1

Place the flour, butter, cocoa and sugar in the bowl of a food processor. Process until mixture resembles fine breadcrumbs. With the motor running, add the egg yolk and 2 tablespoons cream, and process briefly until the mixture just comes together (add the remaining cream if necessary). Turn onto a clean surface and bring together with your hands. Shape into a disc, wrap in plastic wrap and place in the fridge for 45 minutes to rest.

Step 2

Place pastry on a lightly floured surface and use a rolling pin to press firmly all over to soften. Lightly flour the rolling pin and roll out pastry until about 3mm thick. Use pastry to line the base and side of a 3cm deep, 23cm (base measurement) fluted tart tin with removable base. Trim any excess. Place on a baking tray and use a fork to prick the pastry all over. Place in the fridge for 15 minutes to rest.

Step 3

Preheat oven to 190°C. Remove the pastry base from the fridge. Place a sheet of greaseproof paper on top and fill with dried beans, rice or metal pastry weights. Bake in preheated oven for 10 minutes. Remove the beans, rice or weights and paper, and bake for a further 10 minutes or until cooked through. Remove from the oven and reduce oven temperature to 180°C.

Step 4

Meanwhile, to make the filling, combine the prunes and liqueur in a small bowl. Set aside for 10 minutes to macerate. Place the chocolate, cream, sugar, cocoa, coffee, water and vanilla essence in a medium saucepan. Cook over low heat, stirring, until smooth and combined. Remove from the heat and set aside for 5 minutes to cool slightly. Add the eggs and mix until well combined.

Step 5

Scatter the soaked prunes evenly over the pastry case, then pour the filling over the top. Bake in preheated oven for 18 minutes or until the filling sets. Serve warm or at room temperature, dusted with cocoa powder, cut into wedges and accompanied by the cream or ice-cream.