Rye, brown butter, chocolate and Malteser tart

To make the brown butter, cut the unsalted butter into even chunks, place in a saucepan and set over a medium heat. Keep stirring for 18–20 minutes until the butter turns a golden brown colour and has a nutty aroma. You should see brown specks rising to the surface

Take the pan off the heat immediately and transfer to a bowl. Leave to cool for 30 minutes then put in the fridge to solidify. Once set, the butter will last 1–2 weeks in the fridge, so you can do this stage in advance. 200g of butter should make approximately 150g of browned butter

To make the pastry, cut the brown butter into small cubes and place in a bowl with the rye flour and salt. Use your fingers to rub the butter and flour together until it resembles breadcrumbs

Sift in the icing sugar. Add the egg yolk and ice cold water and mix until your dough comes together. Shape into a ball then flatten it into a disc, which will make it easier to roll out later. Wrap in cling film and place in the fridge to rest for 30 minutes

Preheat the oven to 200°C/gas mark 6

Grease your tart pan with butter or oil. Roll your pastry out until it’s about an inch bigger than the tart pan then drape over the top of the pan to line it. Don’t worry if your pastry tears or crumbles – you can patch up any holes with the excess pastry you cut off the edges. Press the pastry into the pan, leaving 1–2cm of overhang around the edge

Cover the pastry with tin foil then fill with ceramic baking beans (you can also use dry rice or beans). Bake the tart case for 15 minutes. Remove the beans and tin foil, egg wash the tart case and bake for a further 5–7 minutes until golden brown. Cut off the excess pastry with a sharp knife to leave a nice clean line

To make the filling, break the chocolate into small pieces and place in a bowl. Heat the double cream until it’s hot but not boiling, then pour it over the chocolate. Keep stirring until the chocolate has completely melted into the cream. Set aside to cool and thicken

Add a pinch of salt to the ganache, then whip it with an electric whisk for a few minutes until the mixture becomes light and aerated

Lightly break up the Maltesers with a rolling pin and stir into the ganache. Pour the mixture into the cooled pastry shell, level off with a spatula and serve. You can also place the tart in the fridge to set if serving later, but remember to take it out for an hour or two beforehand to allow the ganache to soften