Make the pastry and chill for approx30 minutes in the fridge

Line a tin with the pastry

Preheat the oven 200c

Blind bake the tart case for 20 minutes

Cream the butter and sugar for the filling

Add the cocoa powder in gradually and stir

Add the dry milk powder and water bit by bit until the mixture is the consistency of whipped cream

Spoon the filling into the cool pastry case and put in the fridge for 2 hours to chill

Cut and serve with a blob of squirty cream or dollop of whipped cream!