Chocolate tart

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Ingredients

For the tart dough

• 1/3 cup (70 g) soft butter
• 1/4 cup (50 g) finely granulated (caster) sugar
• 1 egg yolk
• 1 cup (100 g) flour
• 1 pinch salt
• 3/8 cup (50 g) unsweetened cocoa powder

For the filling

• 7 oz (200 g) bitter dark chocolate
• ¼ quart (¼ liter) whipping cream
• 2 tbsp (25 g) butter

Preparation

To make the dough

• Cream the butter and sugar until the mixture turns pale
• Add the flour, cocoa, egg yolk and salt
• Stir until the consistency is even
• Flatten the dough, roll it into a ball and let it rest for 2 hours in the refrigerator.
• Take the dough out of the refrigerator 30 minutes before it needs to be cooked and preheat the oven to 350°F (180°C). Butter the tart pan, roll out the dough, press it into the pan and put it back in the refrigerator for 30 minutes
• Prebake for 15 to 20 minutes, covering the dough so that it does not rise
• Keep an eye on it so that the dough does not burn

To make the filling/ganache

• Chop the chocolate finely and put it into a heat-proof bowl
• Pour the cream into a saucepan and bring to the boil over a low heat
• Pour onto the chocolate and keep stirring the melted chocolate and cream until you obtain an even consistency. Stir with a spatula to avoid adding air to the mixture (ganache)
• Once the dough has cooled, pour on the ganache, spreading it evenly, and place the tart in the refrigerator after covering it with plastic wrap
• Take the tart out of the refrigerator 1 hour before serving, so that the top softens a little and has a nice shine

Suggestion

• To make it easier, I suggest that you pour the warm cream onto the chopped chocolate in 2 parts.
• Feel free to add some spice to the cream and chocolate mixture. There are a number of spices that go well with chocolate and bring out its flavor. I particularly like tailed or cubeb pepper.
• Serve this tart with Chantilly cream, a raspberry coulis or custard.

Suggested drink or wines