Cup of Yum
1. Preheat the oven to 180 C or 350 F
2. I used a rectangular tart approx 11 x 7 inch case with a removable base, a 10 inch or 23 cm round one

Pastry`

1. To make the pastry combine flour, sugar and butter in a food processor and blitz till combined. Mix the egg and cold water, stop the machine and add 3/4 of the egg mix and blitz briefly. If the dough doesn't come together in a ball add a little more of the egg mix. .
2. Flatten into a disc, wrap in plastic and chill till very cold ( up to 1 hour or in the freezer). Roll out the pastry as thinly as you can, on a bench using enough flour to stop it sticking. Line the tin you are using. Chill again. Then trim.
3. Bake blind for 15 minutes. Remove the paper and beans and finish cooking till golden (another 15 minutes approximately), set aside.
4. Turn the oven down to 160 C or 325 F,

Filling

1. Melt the butter and chocolate together and cool while preparing the eggs.
2. Beat the whole eggs and yolks with the sugar till light and fluffy and thick. Gently fold the chocolate mixture into the eggs and pour into the cooked pastry case.
3. Return to the oven and bake for approximately 15 minutes before checking. The centre should feel soft and wobbly, and mousse like. Cool.
4. Serve the tart with some extra chocolate, praline and raspberries.
5. it is soft and lovely the day it is made but will refrigerate and keep well for days