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1. In a food processor using a pulse action, combine the plain flour, 35g of castor sugar and the softened butter
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2. to this mix, add one egg being careful not to over beat; if the pastry is overworked it becomes tough
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3. once mixed, wrap the dough in plastic wrap and refrigerate for at least 1 hour; this recipe can be doubled easily and the excess well wrapped in plastic wrap and frozen for other recipes
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4. on a well floured bench, quickly roll out the pastry to about 5mm thickness and shape the pastry to fit the desired flat tray, in this case, 4x5cm flan tins
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5. press the pastry up the sides of the tin; rest the tins in the fridge for a further 20 minutes
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6. place a piece of greaseproof paper into the tin and fill with rice; this is known as blind baking and ensures the pastry does not slide down or form bubbles on the base; bake at 160u00b0C for 15 minutes
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7. when the cases are cool, place 125ml of cream into a small pot and bring to the boil, then remove from the heat
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8. soak the gelatine leaves in cold water
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9. place chocolate chips and the remaining egg into a blender and process for 30 seconds
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10. while the machine is running, slowly pour the heated cream into the chocolate mixture blend until well mixed and the chocolate chips are melted, then add the squeezed gelatine
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11. pour the mix into cool tart cases and refrigerate until set
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12. with the remaining 75ml cream, briskly whisk together with 15g sugar and gum leaf oil; taste the cream after 2 drops of gumleaf oil adding more if necessary
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Serve garnished with a dollop of sweetened gumleaf cream and Rosella Confit and syrup.
