Sweet vanilla bean shortcrust pastry

1 cup (150g) plain flour

2 tablespoons caster sugar

Pinch salt flakes

100g chilled unsalted butter, diced

2 teaspoons vanilla bean paste

1 extra-large egg yolk

1 ½ tablespoons ice cold water

Chocolate filling & decoration

440g Haigh’s Dark Chocolate Pastilles

2/3 cup (160ml) milk

1¼ cups (310ml) thickened cream

¼ cup (55g) caster sugar

3 extra-large eggs, lightly whisked

150g mixed berries

Edible flowers, optional

1. For pastry, combine flour, sugar and salt together in a food processor and pulse to combine. Add butter and vanilla, pulsing mixture until it resembles breadcrumbs. Add egg yolk and water, pulsing until mixture starts coming together. Bring pastry together, on clean work surface, shaping into a 20cm disk. Cover and refrigerate for 30 minutes.
2. Preheat oven to 180°C (160°C fan forced) . Grease and line a loose based 22cm x 2.5cm round tart tin with baking paper. 
3. Roll pastry into a 30cm round x 3mm thick. Line prepared tart tin and prick base with fork. Refrigerate for 30 minutes to chill.
4. Line pastry shell with baking paper and baking beans (eg. dried chickpeas) and bake in preheated oven for 15 minutes or until edges are dry. Remove baking paper and beans and bake for a further 15 minutes or until base is dry. Remove from oven and cool.
5. For filling, combine milk and cream together in small saucepan over medium heat, bring to boil. Remove from heat, add sugar, stirring until dissolved, cool for 5 minutes. Add chocolate, stirring occasionally until melted and combined. Strain eggs through a sieve onto the chocolate mixture, stirring gently until combined.
6. Pour chocolate into cooled tart shell and return to oven for 10 minutes before turning oven off and cooking for a further 15 minutes. Remove tart from oven and cool at room temperature for 4 hours.
7. To serve, place tart on a serving platter and decorate with fresh berries, edible flowers and dried raspberry powder in shape of a wreath.