Bitter chocolate and malt tart

Preheat the oven to 180°C/gas mark 4. Start by making the dough. Beat the egg yolks in a bowl until light and creamy. Score the vanilla pod lengthways and remove the seeds, adding to the yolks

Sieve the flour into a large bowl. Add the icing sugar and rub in the butter with tips of your forefingers and thumbs. Gently mix the egg together with the flour mixture to form a dough. Kneed until the dough comes together, cover in cling film and rest in the fridge for at least 1 hour

Remove the dough and allow to come up to room temperature. Roll out the dough on a lightly floured work surface to 3mm in thickness, then carefully line the tin with the pastry. Blind bake for 12 minutes

Remove the blind bake mix and return to the oven for a further 10 minutes or until and golden brown. Remove to cool. Reduce the oven to 110°C/gas mark 1/2 and while the pastry is cooling begin to make the filling

Put the double cream and the Horlicks powder into a saucepan and bring to the boil. Remove from the heat

Beat the eggs and pour them slowly into the cream mix, whisking continually until the two are well combined

Chop the chocolate into small pieces and put it into a large bowl. Pour the the warm egg and cream mixture over the top and mix gently with a spatula until the chocolate is completely melted and the mix is smooth

Place the precooked tart shell on a tray in the oven and then carefully pour the chocolate mixture into the case, up to just a few millimetres from the top

Cook for 8-10 minutes or until the tart is gently set and firm. It may take a few more minutes due to the depth of the tart and functionality of the oven

Remove the tart from the oven allow to cool at room temperature. Once it has cooled, cut into slices and serve vanilla or caramel ice cream