Break the chocolate into small pieces and place in a bowl. Put the condensed milk into a saucepan and heat until boiling, stirring constantly.
Boil the mixture for 3 minutes then pour on to the chocolate and stir until smooth, and add the vanilla extract. Pour into the pastry case and chill in the fridge for several hours or overnight.
Scatter the berries over the top and serve.
- 250g (9oz) dark chocolate, around 60-70 per cent cocoa solids
- 2 x 405g tins reduced-fat condensed milk
- 1tsp vanilla extract
- 1 x Marks & Spencer all butter pastry case
- 150g (5oz) raspberries
- 150g (5oz) blueberries
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