Chocolate Tart

1. Weigh the ingredients

Have your ingredients ready at the counter. Crack the egg and separate the egg white from the yolk. Set the egg white aside for later use.

Grease a tart tin 28 cm (11″) in diameter and set aside.

2. Make the dough

Whisk together the flour, sugar and a pinch of salt in a large bowl. Take a grater and grate the cold butter into the bowl. Now put the egg yolk in a small bowl, add a tablespoon of cold water, and give it a whisk. Incorporate the egg yolk into the flour-butter mixture. Use only your fingertips to rub the butter into the flour.

When the ingredients begin to combine, transfer the dough to the lightly floured surface and, using a rolling pin, roll out the dough. Take into account the height of the tart tin.

To transfer it into the baking tin, roll the dough over your rolling pin and place it on top of the tart tin. Gently lift the pastry and slide it onto the side of the tin. Be attentive not to stretch the pastry by doing so. Poke a couple of holes in the bottom of the dough with a fork. These permit the steam to flee and stop the dough from bragging. Carefully remove the excess pastry. Cover the pastry with cling film and let it rest in the refrigerator for at least 10-15 minutes.

3. Bake

Preheat the oven to 180°C (350°F).

Place a piece of baking parchment in the tin on the pastry, making sure that it covers the edges. Fill in the baking weight. If you don’t have them by hand, use lentils, dry beans, rice or sugar. Fill the tin to the top. They hold pressure against the sides of the tart shell so that they do not tip over.

Place the tart tin in the preheated oven for about 15 minutes. After that, take the tart tin out of the oven, remove the baking parchment, brush the bottom of the shell with an egg white and bake for a further 5-10 minutes. Let it cool in the tin for about 10 minutes, then take it out of the tin and transfer it on a wire rack.

4. Prepare the filling

Heat the whipping cream in a small saucepan, do not bring to a boil.

Place the chocolate chips in a bowl and pour the heated cream over them. Leave on for 2-3 minutes to gently soften the chocolate. Stir very slowly with a spatula until fully combined and the chocolate has melted. Let it cool to room temperature.

When the tart has cooled and the chocolate ganache has reached room temperature, pour the ganache into the tart shell and smooth out. Cool for at least two hours. Before serving, garnish with fruit of your choice.

Enjoy!