For the pastry, place the flour, icing sugar, cocoa powder and butter in a bowl and using the rubbing in method. Combine until it resembles breadcrumbs. Alternatively, you can pulse the mixture in a food processor.
Begin to add the water and mix until combined together. If using a food processor, continue to pulse until combined.
Turn out the mixture onto the surface, which has been dusted with flour, and gently knead it until smooth, adding additional flour if necessary to avoid the mixture sticking to the surface. Then form into a ball, cover with cling film, and put in the fridge to chill for 20/30 minutes.
Preheat the oven to 200C/400F/Gas 6.
Remove the dough from the fridge and roll out on a lightly floured surface until 1cm thick. Using a circular pastry cutter, cut out shapes approximately 4cm bigger than your individual tart cases. We have 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 a further 5 minutes. Leave to cool for 10 minutes, then turn out the pastries from their tart cases onto a wire rack.
Meanwhile, for the filling, add the double cream and Rodda’s clotted cream, vanilla extract, and sugar to a large pan, and bring to a simmer.
Break all the chocolate into pieces, chop the butter into cubes and place into a large bowl.
Pour the cream mixture over the butter and the chocolate and whisk slowly until melted and the mixture is smooth.
Pour the chocolate mixture into the tart cases and leave to cool, before putting in the fridge to set for 2 hours.
Decorate with caramelised nuts, edible gold leaf and be sure to serve with a spoonful of Rodda’s clotted cream.