Ingredients:
250g plain flour
100g cocoa powder
20g finely-grated 80% cocoa solids chocolate
2 tsp vanilla extract
1/2 tsp salt
130g caster sugar
150g butter, softened
Method:
Cream together the sugar and butter until light and fluffy. Add the salt and vanilla extract, creaming into the mix. Now add the cocoa powder and chocolate. Mix to combine thoroughly.
Now add the flour and mix to combine. Scrape the pastry from the bowl onto a sheet of clingfilm and shape into a disc. Wrap securely then chill in the refrigerator.
When ready to use, take the pastry out of the refrigerator and set aside to come to room temperature for 10 minutes. Unwrap, then sandwich between two large pieces of clingfilm and roll out to about 5mm thick. Peel off the top layer of clingfilm then invert over a greased flan tin. Gently press into the bottom and sides of the tin then remove the remaining layer of clingfilm.
Make certain the pastry is pressed into the base and sides of the tin, then prick the bottom all over with a fork and place in a refrigerator to chill for 1 hour. Place a sheet of greaseproof paper in the base of the tin and cover with baking beans. Set in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake blind for 10 minutes. Remove the beans and paper then bake for a further 5 minutes, or until the pastry is just set. Allow to cool before serving.
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