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1
Tart pastry: Mix the butter, sugar and egg yolk very well.
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2
Add the sifted flour and cocoa powder into Step 1, and mix well.
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3
It's floury at first, but will gradually blend in as you mix.
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4
When it comes together as shown in this photo, put it in a plastic bag and knead a little.
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5
Rest it in the fridge for more than 30 minutes.
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6
Roll the pastry out thinly with a rolling pin.
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7
Line a tart mold with it and bake in the oven for 15 minutes at 180C.
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8
I don't use pie weights.
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9
It's too much trouble for me.
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10
This is how it looks when it's baked.
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11
When adding the ganache, it's a good idea to remove the base from the mold once so that you know it won't stick.
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12
It's easier to remove if you chill it in the fridge first.
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13
Then put it back into the mold before adding the ganache.
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14
Ganache: Chop the chocolate finely.
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15
Heat up the heavy cream in a pan until it's nearly boiling.
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16
Turn off the heat, add the chopped chocolate, and stir well.
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17
Pour the chocolate mixture into the tart base from Step 8 and chill in the fridge.
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18
Chocolate cream: Melt the chocolate in a double boiler.
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19
Remove from the double boiler when it's all melted.
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20
Whip the heavy cream in a separate bowl until the cream forms a thick ribbon when the whisk is lifted.
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21
Add the cream to the chocolate little by little while mixing.
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22
When it's all mixed, whip lightly.
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23
Put the chocolate cream on top of the ganache.
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24
Decorate your tart as you like.
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25
My tart in this photo is so plain.
