Chocolate Tart - Recipe is from Luke Mangan (Chef, Salt, Sydney) - he calls it "sex on a plate"

I'm thinking of making this tonight cause we've got friends coming over too. It's a bit of effort but SO worth it

Chocolate tart
150g good quality dark chocolate
120g unsalted butter
5 eggs
220g caster sugar
70g plain flour, sifted

Sweet Pastry
250g plain flour, sifted
110g icing sugar
110g unsalted butter, chilled
1 egg

To make the pastry, place flour, sugar and butter in a food processor and process until fine breadcumbs. Add egg and process until mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30mins. Roll out pastry on a lightly floured surface and use to line a greased 24cm loose-bottomed tart pan. Refrigerate for 30mins.

Preheat oven to 180C. Line pastry with baking paper and fill with rice or pastry weights. Bake for 10mins. Remove paper and weights and return to oven for 10mins or until golden and cooked through. Whisk together the remaining egg with 1 tablespoon cold water and use to brush the pastry. Return to the oven for 5mins. Set aside.

Place the chocolate and butter in a bowl over a saucepan of simmering water (don't let the bowl touch the water), until chocolate melts. Set aside. Place the eggs and sugar in a bowl over a saucepan of simmering water (don't let the bowl touch the water) and whisk until thick and ribbons form when the whist is lifted. Pour in the chocolate mixture and whisk to combine. Whisk in the flour.

Pour into the tart case and bake in the oven for 15-20mins or until just set. Serve warm or at room temperature with vanilla ice cream.