Somewhere inside me, deep down inside, there is a hidden pastry chef itching to get out as I find the processes of whipping up a batch of pastry so wonderfully soothing, and the thought of needing to whip up a batch, exciting. Is this just me?

Problem is, in the kitchen, I'm not a perfectionist. I love, love, love things looking real and home-made and can't stand perfection on the plate. Maybe that's just me being a lazy Taurean?

(Yeah, I'm thinking I've hit the nail on the head with that statement).

Whether you're like me or a perfectionist, this is a wonderful pastry recipe. I've never had any problems with it and it turns out a beautifully, buttery pastry case every time.

Chocolate Shortcrust Pastry

Makes a 25cm tart case

Whiz flour, cocoa and sugar in a food processor until combined.
Add butter and process to a fine crumb.
Add yolk and approximately 2 tsp chilled water and process until pastry comes together in a smooth ball.
Flatten into a disc shape and enclose in plastic wrap and chill for 30 minutes (can be frozen at this stage for later use).

When ready to use:

Pre-heat oven to 180 degrees.
Lay out 2 pieces of baking paper and place pastry disc in between. Roll out to your desired size.
Transfer pastry to your loose bottom tart tin, pushing gently into the corners. Should any splits occur, just press a little extra pastry on top and push to seal in place.
Trim any excess pastry by rolling your rolling pin across the top of your tin.
Line your pastry with a sheet of the baking paper and fill with baking weights.
If pastry is still cold at this stage, place straight into the oven for 10 minutes to blind bake. If your pastry has dropped in temperature and softened, place into the fridge (or freezer) for 15-20 minutes to re-chill, then place straight into the oven.
After 10 minutes, remove baking weights and paper and cook for a further 5 minutes to dry out the pastry..
Once cooked, remove from oven and allow to cool in the tin.

Simple Chocolate Shortcrust Pastry !