Chocolate Tart

Preparation

Step 1: Make the shortcrust pastry

In a mixing bowl, combine the flour and sifted powdered sugar.

Add the cold butter cut into small cubes and rub it in with your fingertips until the mixture resembles coarse sand.

Add the whole egg and bring the dough together into a ball without overworking it.

Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2: Line and blind-bake the crust

Preheat the oven to 180°C (350°F).

Roll out the dough on a floured surface to about 3 mm thickness.

Line the buttered tart pan, prick the bottom with a fork.

Cover with parchment paper and baking weights (or dried beans).

Bake for 15 minutes, remove the weights and paper, then bake for 5 to 8 more minutes until golden.

Step 3: Prepare the ganache

Finely chop the dark chocolate and place it in a bowl.

Heat the heavy cream and milk in a saucepan until simmering.

Pour one-third of the hot liquid over the chocolate and gently stir from the center outward.

Add the rest in two stages, always stirring gently to form a smooth and shiny emulsion.

Add the butter cut into small pieces, honey, and sea salt. Stir until the butter is completely melted.

Step 4: Assemble and rest

Pour the still-warm ganache over the baked tart shell.

Gently tap the pan to even out the surface.

Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours.

Step 5: Decorate and serve

Before serving, decorate with chocolate shavings, a pinch of sea salt, or some candied orange zest.

Take the tart out 15 minutes before serving for the ideal temperature.

Slice and serve with custard or a scoop of vanilla ice cream.