Chocolate Tart

Ingredients

Chocolate Sweet Pastry:

250	gr	Plain flour
25	gr	Cocoa powder
100	gr	Icing sugar
180	gr	Mainland Salted Butter
2		Egg yolks

Chocolate Tart Filling:

Whipped Ganache:

Method

Chocolate Sweet Pastry:

1. Sieve the dry ingredients and then rub in the softened butter to form a sandy texture.
2. Add the yolks and mix to bind the dough together until smooth.
3. Wrap in cling film and chill for 1 hour before using.
4. Roll out pastry to 3–4mm thickness and line the flan tin. Bake it blind at 180°C for approximately 15 minutes.

Chocolate Tart Filling:

1. Gently melt the chocolate over a bain-marie.
2. Mix the yolks, sugar, salt, cocoa powder & vanilla together until combined.
3. Mix the egg mixture through the melted chocolate.
4. Mix the cream through the chocolate mixture & then pour into the blind-baked pastry case.
5. Bake the filling at 160°C until just set – approximately 12 minutes.
6. Allow to cool completely before removing from the tin.

Whipped Ganache:

1. Bring the cream to the boil and pour onto the chocolate, whisk until smooth and allow to cool.
2. Beat to a fluffy truffle mixture consistency and pipe onto the tart.

Assembly 

1. Once the chocolate tart has cooled down remove from the tin and pipe the whipped ganache and the passionfruit cheesecake cream on top and decorate as desired.