Sieve flour and icing sugar into mixing bowl

Add butter and rub in until mixture resembles breadcrumbs

Bind with egg yolks and enough water (1 – 2 tbsp)

Knead lightly, wrap in cling film and chill for 30 mins

Roll out pastry and line flan tin

Chill

Trim and line with foil and baking beans. Bake for 15 mins

Remove foil and beans, bake for 10 mins, until pastry is dry

Melt chocolate

Whisk egg whites over a pan of simmering water until thick and glossy

Remove from heat and continue to whisk for 2 mins

Whisk cream until it holds its shape

Fold the chocolate and cream into the egg whites

Add brandy or Tia Maria

Pour into pastry case and chill – overnight is ideal

Serve with crème fraiche and fruits