Step 1

Preheat the oven to 190°C.

Step 2

Roll out the pastry so it’s large enough to line a 22cm loose-bottomed tart pan. Chill for 15 minutes.

Step 3

Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 8 minutes, then remove paper and weights and bake for a further 5 minutes until dry. Allow to cool slightly.

Step 4

Place eggs and sugar in a bowl and sift in the cornflour, cinnamon and cocoa. Gently whisk together until combined, but not frothy. Add the wine and 200ml cream, and stir well until combined. Pour into the tart case, then bake for 20-25 minutes until just set. Cool slightly.

Step 5

Meanwhile, whisk the remaining 100ml cream to soft peaks.

Step 6

Dust the tart with cocoa, then slice and serve with the whipped cream.