Method
1) Combine all the pastry ingredients in a food processor until well combined.
2) Remove and wrap in cling film. Flatten and refrigerate for 1 hour.
3) Lightly flour the work surface and roll out the pastry so that it fits a 22 cm/ 9 inch loose based pie tin.
4) Cover with foil; insert baking beans and blind bake for 20 minutes at 200C/ 400F/ Gas mark 6.
5) Remove baking beans and foil from the pastry case.
6) To make the filling, melt the chocolate in a bain marie (a bowl over a saucepan of boiling water). Add 2 tablespoons of double cream.
7) When the chocolate is smooth remove from the heat to cool slightly. Stir in the remaining cream.
8) Spoon the mixture into the prepared tart.
9) Refrigerate for at least 4 hours or overnight.
10) Top with blueberries.
To serve the stylish way: Dust with a little icing sugar just before serving.
