Dark Chocolate Tart

Preparation

Step 1: Make the shortcrust dough

Rub the flour, icing sugar and cold diced butter together with your fingertips until the mixture looks sandy. Add the egg and gather the dough into a ball without kneading.

Wrap in cling film and chill for 30 minutes.

Step 2: Bake the tart shell

Roll out the dough and line the pan. Prick the base with a fork and blind-bake for 15 minutes at 180°C, then 5 more minutes after removing the baking beans.

Let it cool completely on a wire rack.

Step 3: Make the ganache

Heat the heavy cream in a saucepan until it just simmers. Pour it in three additions over the chopped chocolate, stirring from the center with a spatula.

Add the diced butter and sea salt, then smooth the ganache until glossy and homogeneous.

Step 4: Fill the tart

Pour the still-warm ganache over the cooled crust and level the surface with a spatula.

Tap the pan lightly to bring air bubbles to the surface.

Step 5: Chill and serve

Refrigerate the tart for at least 2 hours so the ganache sets.

Unmold gently, dust with a little cocoa or sea salt and serve in generous slices.