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For the pastry:
150g plain flour, plus extra for dusting
75g cold butter, diced and chilled
25g caster sugar
1 large egg, beaten
For the filling:
240ml double cream
200g dark chocolate (70% cocoa solids), finely chopped
75g caster sugar
Gold powder, to decorate (optional)
Large mixing bowl
20cm diameter, 4cm deep fluted tart tin with a removable base
Rolling pin
Baking beans or dried pulses
Heatproof bowl
Medium saucepan