Chocolate mousse tart

Step 1: Mix 8 oz plain flour, 5 ½ oz almonds, 3 ½ oz unsalted butter, 1 ¾ oz caster sugar and 2 tbsp milk to a soft dough.

Step 2: Press the dough with your hands over the base and up the sides of a greased 20 cm loose-bottomed flan tin. Freeze for 30 minutes.

Step 3: Heat the oven to 350°F (325°F fan). Bake the pastry case for 15 minutes, until golden. Let it cool, then lift it out of the tin.

Step 4: Soak ⅛ oz agar-agar strands in ¾ cup water for 15 minutes, then heat gently, stirring, until it dissolves completely.

Step 5: Whisk 1 ¼ cups cold milk, 1 ¾ oz dark chocolate, 4 tbsp cocoa powder, 1 tsp custard powder, ½ tsp vanilla essence and 3 tbsp sugar together in a pan while the milk is still cold.

Step 6: Bring to the boil over a medium heat, stirring all the time, until it thickens.

Step 7: Add the agar mixture and boil for 2 minutes more, stirring, until thick. Let it cool until just warm.

Step 8: Mix 3 ½ oz fresh cream with 1 tsp vanilla essence and fold it gently into the chocolate mixture.

Step 9: Spoon the mousse into the pastry case and refrigerate until set, about 2 hours.

Step 10: For the curls, melt 7 oz plain chocolate and spread it thinly on a marble slab or a clean, cold tray. When just set, drag a sharp knife across it at a slight angle so the chocolate curls up.

Step 11: Decorate the tart with the chocolate curls and serve chilled.