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1
Tart pastry: Bring butter to room temperature.
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2
Sift the flour.
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3
Put the butter into a bowl and cream until soft.
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4
Add salt and powdered sugar and mix until light and fluffy.
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5
Add the egg yolk and mix well.
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6
Add cake flour, fold lightly in a cutting motion with a scraper and bring it together.
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7
Wrap with plastic wrap and rest it in the fridge for 2 hours.
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8
Sandwich the dough in two sheets of cling film, roll out to 3 mm thickness.
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9
Press into a tart pan.
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10
Cut off the excess dough and pierce with a fork.
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11
Rest for 30 minutes in the fridge.
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12
Preheat the oven to 180C and bake for 10 minutes.
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13
Filling: Chop the chocolate finely.
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14
Combine with the butter and melt in a double broiler.
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15
Add egg yolk, then the sifted cocoa powder and mix well between every addition.
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16
Leave the bowl in hot water.
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17
Put the egg white in another bowl, add the sugar in 3 batches while mixing well and make a stiff meringue.
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18
Add the meringue into the chocolate mixture in 3 batches and mix well.
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19
Stir well with a whisk when you add the first portion of meringue.
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20
Mix well with a rubber spatula to break air bubbles when you add the 2nd and 3rd portions of meringue.
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21
Pour the filling mixture into Step 6 (about 80% full), bake in a preheated oven at 180C for 12~15 minutes.
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22
Done.
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23
It's puffed up when it's just baked, but flattens when cooled.
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24
Make the ganache cream.
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25
Chop the chocolate finely and melt in a double boiler.
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26
Heat heavy cream until it's nearly boiling and add to the bowl of melted chocolate.
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27
Put it over a bowl with ice water and whip until stiff peaks form.
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28
When the tart is completely cool, decorate with the ganache cream and fruit.
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29
You can make miniature tarts and they're cute too.
