To make the pastry
1. Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade.
2. Process for about 1 minute or until the dough forms a ball. You may need to scrape
the flour off the bowl walls with the spatula.
3. Turn the dough out onto a floured surface and knead it briefly, pushing the ball away
from you with the palms of your hands, so that it will roll out without cracking (it must
not be too cold).
4. Wrap it in cling film and flatten it. Chill for 1 hour.
5. Preheat your oven to 180 °C (gas mark 4).
6. Butter the tin. Roll the pastry out
A
. and line the tin with it
B
. Prick the base all over
with a fork
C
.
7. Line the pastry case with baking parchment and cover the base with baking beads or,
failing that, dried beans or even rice
D
*.
8. Bake blind for 20 minutes.
To make the ganache
1. Boil the cream in a saucepan, stirring regularly. Add the chocolate, broken into pieces.
Stir until the chocolate has melted.
2. Blend the eggs in the mini bowl. Add the melted chocolate via the opening and
continue blending for a few more seconds.
3. Pour the mixture into the pastry case.
4. Lower the oven temperature to 140 °C (gas mark 1). Bake for 20 minutes.
5. Cool before eating.
Chef’s tip: you can also make individual tartlets.
Chocolate tart
Preparation: 30 min Resting: 1hr Baking: 40 min Equipment: Ø 28-30cm tin
Serves 6-8
Rich shortcrust pastry
250g plain flour
140g butter
100g caster sugar
45ml cold water
1 egg yolk
Ganache
300ml liquid crème fraîche
200g dark chocolate
2 eggs
A B C D
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