Jacqui Murdoch submitted this recipe for our special occasion dessert reader recipe competition. Jacqui says: "I love this recipe because it is decadent and tastes divine - like something from a French patisserie! Friends and family can't get enough of it."
For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
Preheat the oven to 200C (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don't worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes.
Prick the base of the pastry with a fork and line the pastry case with a circle of baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out.
