Here at Wealden Times we’re delighted to be sharing some sneaky snippets of exciting Cocolicious news! Soon you’ll be able to enjoy goodies like these, but made for you by Lucinda and her team, at the first Cocolicious Pâtisserie Café, which will be opening in Cranbrook this spring

For the pastry:

1. Preheat oven to 200oC.
2. Beat butter and icing sugar until light and fluffy.
3. Add the egg and beat until very well incorporated.
4. Sift flour and cocoa into separate bowl, then stir into the butter mix until it forms a soft dough. Knead gently and refrigerate for 1 hour.
5. Lightly grease a loose-bottomed tart tin (I have used a heart shape this time, but any tin will do).
6. Roll out the pastry on lightly floured surface until it is about 1-1½cm thick, then line the tin. Prick all over with a fork and chill for 20 mins.
7. Cover with baking paper and baking beans, then bake blind for 15 mins. Remove the baking beans and baking paper and bake for another 5 minutes until the pastry feels dry.

For the filling:

1. Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth.
2. In a separate bowl mix the eggs gently with a whisk until combined.
3. Heat the cream and milk in a pan until just before boiling. Pour over the eggs and mix well.
4. Return to the pan and heat slowly whilst continuously stirring for about 5 minutes until it thickens slightly and coats the back of a wooden spoon (be careful not to let it curdle). Pour through a sieve into the bowl of chocolate.
5. Heat oven to 150oC and, when ready to finish the tart, cover the base with the Dulce de Leche, then pour the chocolate mixture on top and smooth the surface.
6. Bake for 20 minutes then turn the oven off and leave to cool in the oven for an hour.
7. Remove and chill, or dust with cocoa and serve!