Try this not so tricky pudding out! it's so delicious....
For the Pastry -
You can make it like this the old school way by hand, or pulse it in a food processor. Sieve your flour and icing sugar into a large mixing bowl. Gently work the cubes of butter into the flour and sugar until the breadcrumb stage. If using orange or vanilla for extra flavour, either finely grate in the zest of your orange or add the seeds from the vanilla pod now and mix in.
Add the egg and milk to the mixture and gently work it together using your hands until you have a ball of dough. Remember do not work the pastry too much or it will become elastic and chewy.
Sprinkle a little flour over the dough and on a clean work surface, and pat the ball into a flat round. Sprinkle over a little more flour, then wrap the dough in clingfilm and pop it into the fridge to rest for at least 30 minutes. Get yourself a 25cm non-stick loose-bottomed tart tin.
Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, until it’s about 0.5cm thick. Carefully roll your pastry around the rolling pin, then unroll it carefully over your tart case. Ease the pastry into the tin, making sure you push it into all the sides. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes. Preheat your oven to 180 degrees
Get yourself a large square piece of grease proof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.Take the case out, carefully remove the rice and grease proof paper, then return the case to the oven to cook for another 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
For the Chocolate filling -
Place the sugar, butter and chocolate into a heatproof bowl over a bain marie (pan of simmering water) and heat gently until butter and chocolate have melted then whisk your whole eggs and yolks in and fold in your flour
Divide the mixture into your sweet pastry tart cases and place in the fridge to chill for at least 20 minutes, remove from the fridge and put straight into the oven and cook for 6 minutes. then serve immediately onto individual serving plates with vanilla ice cream