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1
Combine flour, icing sugar and salt.
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2
Mixing well
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3
Cut butter into cubes (butter slightly soft) using mixer on med/low speed add butter one by one.
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4
Never done in mixer before and went so well!
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5
Add beaten egg yolk and 1 tablespoon of water straight into the blender.
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6
Mix on low until it binds together.
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7
If still crumbly add some more water.
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8
Pastry does not need to be chilled.
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9
Preheat over to 200c
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10
Roll out until thin (not great on measurements but about 0.4mm) if you do between two sheets of baking paper it makes it easy to roll, keeps it cold and easy to transfer to the tart tin.
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11
Line the tart with the pastry then prick the bottom of the pastry with a fork
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12
Cut and cover the pastry with baking paper, filling with baking beans
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13
Cook for approx 25mins or until golden.
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14
I took the baking paper and baking beans off for the last 10 ish mins
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15
Let pastry cool completely whilst making the chocolate filling.
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16
Finely chop the chocolate
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17
Heat the cream till it just boils
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18
Immediately pour over the chocolate and mix with a whisk until smooth.
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19
Then pour into the tart shell
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20
Cool at room temperature for 1hour before serving.
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21
If not setting put in fridge until set.
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22
Can be kept in fridge for at least 3days and when serving use a knife that has been run under hot water.
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23
Once cooled can decorate with any type of fruit that takes your fancy.
