Step 1

Process flour, icing sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough comes together, adding more water if necessary. Turn out onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Step 2

Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 24cm (base) loose-based, round, fluted flan tin. Roll pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry. Trim excess. Refrigerate for 30 minutes.

Step 3

Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 to 14 minutes. Remove paper and weights or rice. Bake for 5 to 7 minutes or until light golden. Set aside to cool. Reduce oven temperature to 160°C/140°C fan-forced.

Step 4

Meanwhile, make filling: Using an electric mixer, beat egg yolks, eggs and caster sugar together until thick and creamy. Fold in cream and chocolate.

Step 5

Pour filling into pastry case. Bake for 25 to 30 minutes or until just set. Set aside to cool. Refrigerate until chilled. Dust with cocoa. Serve.