But do not make the pastry too wet — it should come away cleanly from the bowl. Flatten into a round and wrap in parchment paper and rest in the fridge for 15 minutes. Line the flan ring.

Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on ...

For this recipe you will need a heavy, flat baking tray and a 25cm/10in fluted flan tin. For the pastry, put the flour, icing sugar and cocoa powder into a large bowl and mix them together.

Preheat the oven to 180°C. Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes. Make the frangipane.