Christmas Star Brownie Tart

Method

1. Remove the shortcrust pastry from the fridge 45 minutes before unrolling to make sure it does not break and crack when lining the tart tin. 
2. Preheat the oven to 200 °C / 180 °C fan.
3. Unroll the pastry, keeping it on the paper it was rolled in. Roll the pastry out a little thinner to make a slightly larger rectangle. Cut away a 5 cm wide strip from one long side and reserve for the pastry stars. Use the rest of the pastry to line a 32 cm x 10 cm tart tin, allowing the excess to hang over the edges of the tin. Prick the pastry base all over with a fork. Chill the tart pastry case for 15 minutes. Chill the reserved strip of pastry until required.
4. Run a rolling pin firmly over the tin edges to trim off the excess pastry. Line with greaseproof paper and fill with baking beans. Bake for 15 minutes then remove the paper and beans and continue to cook for a further 8-10 minutes until crisp and pale golden. Remove from the oven. 
5. Reduce the oven temperature to 180 °C / 160 °C fan.
6. Place the butter and chocolate in a pan over a low heat and melt; stirring occasionally.
7. When the chocolate and butter have melted take it off the heat and allow to cool slightly.
8. In a jug mix together the sugar, the eggs and the vanilla essence and beat until combined.
9. Pour the egg and sugar mixture into the pan of melted chocolate and butter and mix thoroughly.
10. Next add the flour and the salt to the pan and mix well to form a smooth paste.
11. Spoon the brownie mixture into the pastry case and level the surface.
12. Use small star cutters to stamp out star shapes from the reserved pastry strip. Brush with the reserved beaten egg and place onto the brownie mixture. Bake for 30 minutes, until firm to touch.