Jamie Oliver's chocolate tart

INGREDIENTS 
1 tart shell, baked blind 
315ml double cream 
2 level tbsp caster sugar 
the smallest pinch of salt 
115g butter, softened 
455g best-quality cooking chocolate 
100ml milk 
cocoa powder for dusting 

Place the cream, sugar and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has separated. Allow to cool down a bit more and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked and cooled pastry shell with a spatula. Shake the tart to even it out and allow to cool for around 1-2 hours until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.