In a mixing bowl, mix all dry ingredients together. Add the diced butter and work the mixture until it resembles breadcrumbs. Add water and work to a soft dough. Let the dough chill for approx 15 minutes. Roll the dough out thinly, enough to cover a
In a heavy-based saucepan, heat the cream until it begins to simmer, and remove straight away. Pour the hot cream over the chocolate and stir the mixture until you get a smooth texture. In another mixing bowl, beat the eggs and milk together. Add the egg mixture to the chocolate and mix well. Allow the mixture to cool.
Pour the mixture into the pastry case and
In a saucepan, heat the water, sugar and glucose until all the sugar has melted. Peel the satsumas, do not leave any pith on the fruit as it may make the sorbet bitter. In a food processor, purée the satsumas until smooth. Now add the purée to the water and sugar liquid. Strain the liquid so that pips or any other bits are removed. Allow the mixture to cool. Now place the mixture into an ice-cream machine and churn until ready.
With a warm knife, cut a slice of chocolate tart and place onto a plate. Place a scoop of sorbet next to it and serve, if you wish, with some griottine cherries or a sauce of berries.