50g caster sugar
1 whole egg, beaten and added to 80mL water
80mL cold water
150g 80% chocolate, chopped or buttons
150g dark chocolate about 54%
200g butter, unsalted
2 whole eggs
125g caster sugar
100mL thickened cream
50g 80% chocolate
1 Tbs glucose syrup (optional)
Preheat oven to 180 C. This recipe was made using a 24 cm tart case, with removable base.
The pastry takes the longest to make, so have the tart case finished and cooling before beginning the filling.
Use a food processor to combine butter, sugar and flour until it resembles breadcrumbs. Stop the machine and add all but a few drops of the egg and water mixture. Turn machine back on and process until the dough comes together in a ball.
Pour pastry out onto the bench and push dough together lightly, overworking will make it tough and hard to roll out. If it looks dry, add a little of the reserved liquid and push together into a flat disc – refrigerate.
After resting for a minimum of 30 minutes, lightly flour the bench and roll out to about 4 cm larger than the tart tin. Lower into the tin and return to fridge to firm – you can use the freezer.
Bake filled with beans or rice at 180 C for about 15 minutes. Remove the paper and bake until golden, about 8-10 minutes.
Lower oven to 160 C.
Melt chocolate and butter together, cool slightly. Using a mixer beat sugar and eggs until light and white, with lots of air incorporated.
Fold half the chocolate into the egg mix and then finish with the rest. Bake tart for 15 minutes, you may not think it is cooked but it only needs to be just set. Cool.
Put cream and glucose in a jug in the microwave and heat until hot, but not boiling.
Using a small whisk, stir in the chocolate and keep stirring until a nice thick ganache and all the chocolate is dissolved.
Spread over tart with a palette knife, while still slightly warm and pliable, making it easy to spread.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories