Ingredients:
200 g plain flour
125 g butter
pinch of salt
1/2 teaspoon baking powder
100 g chocolate
100 ml whipped cream
100 g sugar
3 eggs
soft fruits, rasperries are my faves for this, but you can use what you like.

Preparation:
Sift the flour, salt and baking powder into a bowl, add the butter and rub it into the flour with the tips of your fingers until the mix resembles bread crumbs.
Mix in ice cold water, a couple of tsp at a time until the mix comes together as a smooth pastry. Wrap it in cling film and put it in the fridge for 20 mins.
Put your oven on to 180 C.
Take an oven proof pie dish around 10 ins in diameter (any dish with low sides will do), butter it, and line it with the pastry.
Place a piece of grease-proof paper on top of the pastry and fill with baking beads, dried rice/lentils, coins etc to stop the pastry from puffing up. Bake for 15 mins.
Meanwhile, break the chocolate into a heat proof bowl and melt over a pan of boiling water (make sure the bottom of the bowl isn't touching the water in the pan).
Once melted remove from the heat, and quickly mix in the cream.
Beat the eggs and suar together ina separate bowl, until fulffy. Stir into the chocolate mix.
When the case is done remove it from the oven, turn the oven down to 160 C. Scatter the pastry case with your fruit, then pour in the chocolate mix.
Cook for around 40 mins.