b'Step 4Blind bake the pastryPreheat the oven to 200C. Line the tart with tin foil and baking beans. Bake for 20 minutes, remove the tin foil and beans and return to the oven for a further 6 minutes Remove from the oven and allow to cool for 10 minutes.Sprinkle the chopped brittle to cover the base of the tart. Step 5Make the chocolate fillingPlace the chocolate in a heatproof bowl over a pan of boiling water. In a pan, return the infused cream to a low heat. Strain the cream over the chocolate discarding the orange and rosemary. Stir the chocolate until smooth, and then remove from the heat. Place egg yolk and sugar in a food mixer and whisk for about 4 minutes. Fold a third of this egg yolk and sugar mixture into the chocolate and mix through. Add the chocolate and egg yolk mixture into the remaining egg yolk and mix through. Place the chocolate mixture into the tart tin over the brittle, gently smoothing over. Bake in the oven for 12 minutes. Remove and allow to cool for 20 minutes before serving. Step 6ServeSieve cocoa powder over the tart and serve with whipped cream or ice cream. 173'