Pastry:

• 1 egg yolk
• 1 1/2 cups plain flour
• 2 Tbs icing sugar
• 125g chilled butter
• 1 Tbs chilled water

Filling:

• 2 egg yolks
• 2 eggs
• 1/3 cup caster sugar
• 1/3 cup thickened cream
• 200g dark chocolate
• Cocoa for dusting

1. Place flour and icing sugar in a bowl. Chop the butter into small cubes and rub into the flour until mixture resembles fine breadcrumbs. Add egg yolk and water to the flour and mix through thoroughly, adding more water little by little if necessary until the mixture just holds together.
2. Place dough on a lightly floured board and knead it until smooth, being careful not to knead beyond this point. Wrap in cling film and refrigerate for 30 mins.
3. Pre-heat oven to 180 degrees C.  Roll out pastry to fit a 24cm loose-bottomed tart tin. Line the tin with pastry, cutting off pastry edges which protrude beyond the rim of the tart tin. Place tin on a baking tray and blind-bake for 15 minutes. Remove pie weights and continue baking for approximately 5 more minutes, or until pastry is beginning to colour. Allow pastry to cool and reduce oven temperature to 140 degrees C.
4. To make the filling, melt the chocolate and allow it to begin cooling but not to set. Beat the egg yolks, whole eggs and sugar with an electric mixer until thick and creamy. The whole mixture should be aerated and a ribbon should trail from the beaters when lifted. Continue beating as you pour in the chocolate, and finally the cream. Continue beating until ingredients are evenly combined but no further.
5. Pour the filling into the pastry and bake for 25 to 30 mins or until just set. Allow to cool on the bench top, then refrigerate. Before serving, dust top with cocoa. Serve with cream and fresh berries.