Recipe for Melt-in-Your-Mouth Chocolate Tart

Shortcrust pastry: In a mixing bowl, work the egg, salt, and sugar together. Add the flour all at once. Mix with a spatula and then with your fingertips to achieve a coarse sand-like texture. Finally, incorporate the butter by kneading well to obtain a smooth dough. Roll out this dough to 3 to 4 mm thick. Line a buttered and floured tart pan with the dough. Prick it lightly with a fork, then cover it with a sheet of aluminum foil. Distribute white beans or dried peas on this sheet to prevent the dough from collapsing. Bake in the oven for about 20 minutes at 180°C, until the dough is lightly colored.

Topping: While the pastry is baking, bring the cream to a simmer over low heat. Off the heat, add the chocolate in pieces. Mix vigorously until you achieve a smooth ganache.

To finish, pour the filling over the tart base. Refrigerate for at least an hour so that the ganache sets.