Pineapple Dark Chocolate Tart

For the tart base

• 160 g plain flour, plus extra for dusting
• 75 g unsalted butter, chilled and diced

Step 1: For the tart base, sift the flour into a bowl and use clean fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar, salt and whisked egg. Combine until the mixture comes together as a dough. Knead well then roll on a lightly dusted work surface to 2mm thin. Keep in the fridge for 30 minutes. Preheat the oven to