I recently had something described to me as “a classic French chocolate tart,” and it was amazing, how can I make one?

Stacey Thomson, Carnforth

A classic chocolate tart should be rich and decadent, serve with some clotted cream and some fresh strawberries for an extra sweet treat. I would suggest buying a ready made sweet pastry case to cut down on the process and to make sure you are producing a consistent tart. In a medium sized saucepan, place 350ml double cream, add 2 tbsp. good quality honey. Place over a medium heat and slowly bring to the boil. In a heatproof bowl place 225g of dark chocolate, look out for a dark chocolate that has about 70 per cent cocoa content. It will cost you more money but it will make a richer tart. Make sure the chocolate is broken into small pieces. When the cream is just starting to boil, pour it over the dark chocolate and give a gently whisk. Add 60g diced unsalted butter and continue to whisk; the heat of the cream will melt the chocolate, don’t be tempted to put the chocolate mix over the heat. Give it time and some gentle whisking and it will all come together nicely. When it is amalgamated, allow to cool slightly, then tip into the ready made tart cases. This recipe will make about eight, 11cm tarts. Place the tarts into the fridge to allow to set. Serve with some freshly sliced strawberries and a nice spoonful of clotted cream.