Easy Chocolate Tart With Shortbread Crust

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Mix flour salt and powdered sugar in a large bowl
Add the cold butter cubes and work with your fingertips until the mixture resembles breadcrumbs
Add the egg and work quickly to form a dough
Wrap in plastic film and refrigerate for 30 minutes
Preheat oven to 180C 350F
Roll out the dough and line a 23cm 9inch tart pan
Prick the bottom with a fork and blind bake for 20 minutes until golden
Let the crust cool completely
Prepare the chocolate pudding according to package instructions using the milk
Pour the hot pudding into the cooled crust
Refrigerate for at least 2 hours until set
Serve chilled