Pictures shown use an alternative base taken from the reverse chocolate crumble recipe.
Put the flour, caster sugar, and butter into a food processor and blitz until it looks like fine breadcrumbs.
Add the egg yolk and water and pulse until it holds together.
Tip out onto greaseproof paper, flatten then cover with another sheet of greaseproof and chill in fridge for about 30 mins.
Roll out and press into a tart tin, weight with baking beans, and bake blind for 12-15 mins at 200°C.
Remove baking beans and cook for another 5-10 mins, then leave to cool.
Brush with a beaten egg and allow to dry.
Pour the cream and glucose into a pan and simmer
Pour the cream and glucose mix onto the chocolate and whisk together.
Add the Cointreau and whisk in the diced butter.
Pour into the cooled pastry case and chill for at least 2 hours (best chilled overnight).
Serve at room temperature.
12 servings