1. Dice 100 g of the butter and place it in a bowl with the flour and 50 g of icing sugar. Add yolk and 1–2 dessert spoons of cold water and knead to form a smooth dough. Wrap in foil and place in the fridge for 1 hour.

2. Pre-heat oven to 200 °C. Brush tart tin with butter and dust with flour. Thinly roll out pastry onto a floured work surface until it is around 3 mm thick, place in the tin and press against the edge of the entire tin. Cut off excess pastry. Place baking paper on the pastry and fill with dried pulses. Bake on the middle rack for approx. 10 minutes. Remove pulses and baking paper and bake for 10 minutes until the dough is golden brown. Then leave the base to cool, lift it carefully out of the baking tin and lightly brush with 25 g of liquid Lindt Excellence 70%.

3. Soak gelatine in cold water for 3 minutes. Separate eggs. Mix yolk with Prosecco and syrup and bring to the boil in a small saucepan at medium heat, stirring continuously. As soon as the mixture has a creamy texture, remove saucepan from the stove, squeeze out gelatine and dissolve in the hot cream. Leave to cool. Beat egg white until stiff. Fold beaten egg white into the cream, spread evenly on the baked shortcrust base and store in a cool place for 1 hour.

4. Bring cream to the boil with the rest of the icing sugar. Remove saucepan from the stove, add rest of the butter and the rest of the Lindt Excellence 70% and Lindt Excellence Extra Creamy in chopped form and dissolve them in the mixture. Allow mixture to cool, pour on to the firm Prosecco cream and spread. Leave to cool for 1 hour.

5. Sprinkle with shaved chocolate chips as required and serve.