The short crust pastry:

1. Mix the flour and sugar together
2. Add in the cold butter and rub until you get a sandy texture
3. Add in the egg and work the dough. Press the dough together then shape it into a ball.
4. Leave the dough ball to rest for about 1 hour in the fridge before using
5. Take the dough out of the fridge and roll it out into a large circle of about 3mm thickness
6. Line the tart case with the dough. do not trim the sides
7. Use a fort and poke some holes into the bottom of the dough.
8. Cover the dough with some baking paper and weigh it down with some baking weight (I used rice)
9. Leave the tart case to in the fridge for 30minutes
10. Bake for 15 minutes at 180°C
11. Take it out of the over and remove the weight and baking paper cover
12. Put it back into the oven and bake for 10 minutes
13. Remove, from the oven. leave it to rest then trim the sides so that it looks neater

For the Filling:

1. In a large bowl, break the chocolate and add in the butter
2. In a pan, heat up the heavy cream and bring it up to a boil
3. Pour the hot cream into the bowl of chocolate and butter
4. Mix until you get a thick homogenous ganache
5. Pour the ganache into the tart case, give it a bit of a shake to even out the surface
6. Leave the tart to rest in the fridge for about 3 hours for it to set
7. Optional: decorate with some fruits!

Enjoy