Chocolate Tart Recipe

Preparation of the dough: Mix the softened butter with the sugar before adding the whole egg and the egg yolk. Then add the flour and let the dough rest before rolling it out.

Then roll out the dough to a thickness of half a centimeter before placing it in a buttered tart pan and pricking it with a fork a few times. Let it rest in the fridge again and then bake in the oven at 180 degrees.

Place a piece of parchment paper larger than the mold over the dough and add baking weights (or alternatively lentils, chickpeas, or rice) right in the center of the mold.

Bake for 15 to 20 minutes and remove the paper with the weights halfway through cooking. The tart crust should have a nice color.

Allow to cool and gently smooth the dough with a grater, being careful not to break it. This will make it neater and allow you to collect the grated dough powder to decorate the tart.

Making the ganache: Chop your chocolate and place it in a cylindrical container like a measuring cup. Heat the cream until boiling and pour it over the chocolate.

Mix using a blender, being careful to keep it submerged in the liquid to avoid air bubbles. Pour the ganache over the tart crust and sprinkle with the powder collected by grating the tart crust and a little sea salt.

To finish, let cool at room temperature unless it is too hot, in which case refrigerate. Enjoy without moderation.