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1
Preheat oven at 180 degrees Celsius Put a flat tray in oven to be warmed.
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2
Make a shortcrust pastry by putting flour and butter in a food processor and processing until mix resembles bread crumbs.
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3
Add egg and water.
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4
Process until pastry comes together to form a ball, add more water if needed.
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5
Turn pastry onto a lightly floured surface and knead gently until smooth.
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6
Form into a 15cm flat round and wrap in greaseproof paper.
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7
Chill in fridge for 15 minutes.
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8
Place chilled pastry between 2 sheets of greaseproof paper and roll out to a circle 6cm larger than the dish you will be using.
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9
Remove top paper and sprinkle flour on top then gently roll over a rolling pin.
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10
Carefully unroll pastry floured side down into dish, remove rest of baking paper, press gently until base and sides are smooth and even.
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11
Trim excess pastry, put in fridge until firm.
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12
Take dish from fridge and place on the hot baking tray.
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13
Pierce pastry all over with a fork but don't pierce all the way through.
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14
Put scrunched up greaseproof paper over pastry and half fill with rice, bake blind until firm but not coloured.
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15
Remove paper and rice and bake until golden and crisp.
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16
Put chocolate into a microwave safe bowl with the cream and put in the microwave for 20-30 seconds at a time, stirring after each time, until melted.
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17
Pour into a mixing bowl and add remaining ingredients.
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18
Stir well and pour into the pastry dish.
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19
Bake for 15 to 20 minutes or until just set.
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20
Allow to cool.
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21
It will set firmer once cooled and dust top with cocoa.
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22
Put in fridge until fully set.
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23
Cut and serve.
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24
For variations I also add granulated nuts to the the chocolate mix or you could use white chococolate or try creme de menthe instead of Kahlua (or use both!
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25
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