Spoon it into the pastry case, transfer to the oven and bake for 15-20 minutes, then remove and leave to cool (see Make Ahead). Fold in the cooled chocolate mixture using a large metal spoon. Beat the whole eggs, yolks and sugar in a mixing bowl with an electric mixer until pale and fluffy.Stir in the vanilla and a pinch of salt, then set aside to cool for 15 minutes. Meanwhile, for the filling, put the chocolate and butter in a heatproof bowl and set over a pan of barely simmering water until melted (don’t let the bowl touch the water).Turn the oven down to 180☌/160☌ fan/gas 4. Return the case to the oven for 5 minutes until lightly golden and sandy to the touch (see Make Ahead). Bake for 12-15 minutes, then remove from the oven and carefully remove the baking paper/ ceramic beans/rice. Line the pastry case with non-stick baking paper and fill with ceramic baking beans or raw rice.Trim off any excess pastry and put the pastry case in the fridge to chill for 20 minutes. Line the tin, pushing the pastry gently into the edges. Using a spatula, slowly and gently begin to stir together the chocolate and cream. Let the mixture sit for 2 minutes before stirring. Remove from heat and strain the cream into the bowl with the chocolate. Use the flour-dusted rolling pin to lift the pastry and unroll it into the tart tin. In a medium pot, heat the cream until almost boiling. Roll out the pastry on a lightly floured surface. Wrap in cling film and chill for 20 minutes (see Make Ahead).
Tip out the pastry, bring it together, then flatten into a disc.Mix a small amount at a time into the pastry mixture until it just comes together. In a small bowl, mix the egg yolk with 1-2 tbsp cold water.(Or sift the flour into a mixing bowl, rub in the butter to resemble coarse breadcrumbs, then stir in the sugar.) Add the butter and pulse until it resembles breadcrumbs. For the pastry, put the flour, sugar and a pinch of salt in a food processor and pulse until combined.
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