Chocolate tart with curled chocolate ganache

Method

1. Sift the flour into a mixing bowl and add the sugar, butter cubes and cocoa powder

2. Blend together, add the eggs and mix together well. Once blended to a firm paste, allow to rest in the fridge for at least 1 hour.

3. Using a grater, grate the dough into the flan tin evenly over the base. Then, using your fingers, press down all over to form the base and shape the dough up around the side of the tin.

4. Grate over the dark chocolate and place the tart shell back into the fridge to rest for 20 minutes.

5. Preheat the oven to 180C/gas 4.

6. To make the filling; melt the chocolate gently in a mixing bowl set over a pan of gently simmering water.

7. In a separate pan heat the milk and cream with the vanilla pod.

8. Pour the warm milk and cream over the eggs, whisking constantly. Discard the vanilla pod.

9. Gently fold the melted chocolate into this mixture.

10. Remove the tart shell from the fridge, pour in the filling and place straight into the oven.

11. After 5 minutes turn the oven down to 110C/gas 1/4, and cook for 10-20 minutes.

12. Finally turn the oven off and leave the tart in there for about 25 minutes then remove.

13. To make the ganache; melt the chocolate in a bowl set over a pan of simmering water.

14. When melted, stir in the butter, remove from the heat and allow to cool for at least 20 minutes.
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15. Whisk the double cream until just peaking and then mix in the brandy.

16. Fold the cream gently into the cooled chocolate mixture.

17. Pour the mixture into a deep sided baking tray and place in the fridge for 20 minutes until set.

18. Drag a dessertspoon along the top of the ganache to form curls (one for each serving) and place on top of the tart.

19. Dust with icing sugar and serve with a spoonful of crème fraîche.

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Ingredients

200g Flour
125g caster sugar
125g unsalted Butter, cubed and at room temperature
45g Cocoa powder
2 large Eggs
25g dark chocolate
icing sugar, for dusting
crème fraîche, double cream or ice cream, to serve

For the filling

500g dark chocolate
200ml Milk
350ml double cream
1 vanilla pod, split
3 Eggs

For the ganache

250g dark chocolate
60g unsalted Butter
250ml double cream
1 tbsp Brandy

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