• Preheat the oven to 200ºC (390ºF).

Pastry

• Mix the flour, cocoa powder, icing sugar, and butter until the mixture resembles breadcrumbs.
• Add the egg and water.
• Knead to form a dough, wrap in clingfilm and cool for an hour.
• Grease a loose-bottomed tart tin with little butter. Place the dough on a flour-dusted surface and roll into a large circle.
• Place the pastry over the tin and fold in the edges to line the dish.
• Blind bake for 20 minutes, remove from the oven and leave to cool.

Filling

• Place chocolate and brandy into a heatproof bowl.
• Place over a saucepan of boiling water, heat to melt, remove from heat.
• Add chilli and mascarpone, whisk to combine, pour into pastry shell and refrigerate to set.

Note

• Blind bake pastry lined with baking paper and filled with uncooked beans to shape the pastry.