Ingredients

Method

In a large mixing bowl sift together the dry ingredients, (flour, cocoa powder, salt and icing sugar and mix together. Add the cubes of cold butter and rub the butter and dry ingredients with the tips of your finger together until you have a mixture that looks like sand.

Beat the egg in a small bowl then add it to the pastry mixture and mix in until you can form a ball of dough. Remove from the mixing bowl and place between two sheets of baking paper and roll out the pastry into a large disc approximately 3mm thick. Place on a baking tray and chill in the fridge for at least 1 hour.

Line your tart tin / ring with the pastry and using a fork prick the pastry all over to stop the pastry from rising. Place back in the fridge for a further hour.

Preheat the oven to 312ºF / 160ºC

Whilst the oven is heating to temperature place the tart in the freezer to chill further. Once at temperature, bake the tart for 30-40 minutes or until fully baked. Cool completely.

Chocolate Ganache Filling

Chop the chocolate into small pieces and place in a heatproof bowl. Place the cream in a saucepan on a medium heat and bring to the boil. Once the cream begins to boil, remove it immediately from the heat and pour the cream over the chocolate. Leave for a few minutes then gently begin to stir the chocolate until it all comes together as a thick glossy chocolate ganache.

Pour the ganache into the tart case and level with an offset spatula. Place in the fridge to chill for at least an hour or until the filling has set. Decorate as you wish and serve.