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Chocolate Tart

Mai
Super easy and decadent chocolate tart
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Ingredients
  

  • I used a 7 inch tart case

Short Crust Pastry:

  • 250 g flour
  • 90 g sugar
  • 125 g butter cold
  • 1 egg

Filling:

  • 350 g chocolate
  • 400 ml heavy cream
  • 80 g butter
  • Optional: fruits for decoration

Instructions
 

The short crust pastry:

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

For the Filling:

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