Preparation time 25 minutes (plus refrigeration time). Cooking time 55 minutes.

1. Make pastry. Reduce oven temperature to moderately slow.

2. Beat egg yolks, eggs and caster in small bowl with electric mixer until thick and creamy. Fold in cream, chocolate and extract.

3. Pour chocolate mixture into pastry case. Bake, uncovered in moderately slow oven about 30 minutes or until filling is set. Cool 10 minutes. Serve tart dusted with a little extra sifted cocoa, if desired.

Pastry

Blend or process flour, sifted cocoa, sugar and butter until combined. Add egg yolks and the water; process until ingredients just come together. Knead dough on floured surface until smooth. Cover with plastic wrap; refrigerate 30 minutes. Preheat oven to moderate. Roll dough between sheets of baking paper until large enough to line base and side of greased 24cm-round loose- based flan tin. Ease dough into tin, press into side; trim edge. Cover; refrigerate 30 minutes. Cover pastry case in moderate oven 15 minutes. Remove paper and beans; bake, uncovered about 10 minutes or until browned lightly. Cool.

Serves 10.