In a large bowl, rub the butter and flour together until it forms large breadcrumbs. 

Stir in the sugar.

Add in the egg and stir with a knife until combined and the dough comes together. You may need to add a few drops of water. 

Wrap the dough in cling film and leave in the fridge for 30 minutes.

Roll out the dough onto some floured clingfilm until it is 1 inch larger than the tin. Press the dough into the tin lightly trim the edges neatly, line the dough with baking paper and fill with your baking beans. 

Bake at 180C for 20 minutes. Remove the beans and baking paper from the pastry and bake for a further 10 minutes until golden brown and not soggy to the touch. Leave to cool.

In a saucepan, add your chocolate, butter, milk and syrup and melt on a low heat until you have a smooth and silky mixture.

Pour the mixture into the tart shell and put into the fridge until set. Decorate with fruit and serve!