For the pastry, place the flour, sugar, coco powder and butter in a bowl and using the “rubbing in” method combine intil it resembles breadcrumbs. Alternatively you can pulse in a food processor.
Then begin to add the water and either pulse again in a food processor or using a knife, mix until in combines together.
Turn out onto the surface and gently“knead” it until it become smooth, dusting with flour if necessary. Then form into a ball, cover with cling film and put in the fridge to chill for 20/30 mins.
Preheat the oven to 200C/400F/Gas 6.
Roll the dough out on a lightly floured surface until 1cm thick, then cut out shapes approximately 4cm bigger than your individual tart cases. We used 10cm wide cases.
Place the cut out pastry into the tart cases, using some leftover pastry to gently press the dough into the case, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.
Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes. Leave to cool for ten minutes then turn out of the tart cases onto a wire rack.
Meanwhile, for the filling, bring the double cream and Rodda’s clotted cream, vanilla extract and sugar slowly to a simmer in a large pan.
Break the chocolate and butter into pieces and place into a large bowl.
Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth
Pour the chocolate mixture into the tart case and leave to cool then place in the fridge to set for two hours.
Decorate with caramalised nuts, edible gold leaf and serve with an extra spoonful of Rodda’s clotted cream.