Tarte au chocolat

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A chocolate tart lives or dies by contrast: a crisp shell, a smooth ganache filling and a clean, dark finish. This version is elegant enough for guests, but clear enough for a home baker to pull off with confidence.

Serves: 8 people

Preparation time: 45 min

Ingredients

• Plain flour – 220 g
• Icing sugar – 60 g
• Cold unsalted butter, cubed – 120 g
• Egg yolk – 1
• Cold water – 2 tbsp
• Dark chocolate – 250 g
• Double cream – 250 ml
• Whole milk – 50 ml
• Unsalted butter – 25 g
• Pinch of salt – 1

Method

1. Rub the flour, icing sugar and cold butter together until the mixture looks like breadcrumbs. Add the yolk and cold water and bring it together into a dough.
2. Flatten the dough, chill for 30 minutes, then roll it out and line a tart tin. Prick the base and chill again.
3. Blind-bake the pastry until the shell is dry and lightly golden. Let it cool.
4. Heat the cream, milk and salt until just steaming.
5. Put the chopped chocolate in a bowl, pour over the hot cream mixture and leave it for a minute.
6. Stir from the centre outward until glossy, then mix in the butter for a smoother finish.
7. Pour the ganache into the cooled tart shell and tap the tin lightly so the top settles evenly.
8. Chill until just set, then serve in neat slices.