75gripe goat's cheese - cut into small pieces(I used Capricorn goat's cheese)
Sift the dry ingredients into a bowl. Rub the buttering the flour with your fingers until the mixture resembles breadcrumbs.
Make a well in the centre, add the egg and enough water to form a soft but not wet dough (about 50 ml). Stir in with a round-bladed knife, then bring it together with your hands to form a ball of dough.
Flatten to form a disc then place in a plastic bag and leave in the fridge for an hour to rest.
Set the oven to 180℃.
Roll the dough out as thinly as possible and line six 10 cm tart cases.
Place back in the fridge whilst the oven warms up.
Place the tarts on the top shelf and bake for about 12 minutes until golden.
Meanwhile, melt the butter and chocolate in a pan over a very low heat. Leave to cool a little.
Whisk the egg with the sugar until pale and thick. Pour the chocolate mixture down the side of the bowl and fold into the egg as gently as possible.
Sift in the flour and fold in.
Divide the mixture between the tart cases, then scatter the cheese over the tops.
Bake at 180℃ for a further 8 minutes.
Leave to cool or eat warm.
You'll have enough pastry left over to use for something else. It will keep in the fridge for a few days.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.