Step 1: Sift the flour and Cocoa Powder into a bowl and stir in the sugar. Add the butter and rub into the dry ingredients until well blended and the mixture resembles a fine crumble topping.
Step 2: Add the egg yolk and mix together. Use your hands to bring the mixture together to form a dough then turn on to a lightly floured surface and knead gently until smooth.
Step 3: Roll out the pastry to fit a 2cm (3/4inch) deep, 24cm (9 ½ inch) diameter loose-bottomed, fluted flan tin. Place the pastry in the flan tin and trim to neaten the edges, lightly cover with cling film and chill for 30 minutes.
Step 4: Ten minutes before baking, preheat the oven to 200°C (180°C Fan, Gas Mark 6). Line the centre of the tart with a piece of baking parchment and fill the centre with baking beans or raw rice.
Step 5: Put the tin on a baking tray and bake for 15 minutes. Carefully remove the paper and the beans or rice, prick the base and return to the oven for 7-8 minutes until the pastry is firm and cooked through. Leave to cool then carefully remove from the tin and place on a serving plate. Carefully spread the jam over the bottom of the pastry case and set aside.
Step 6: Break 275g of Extra Dark Chocolate into pieces and leave to one side. Place the double cream into a sauce pan and gently heat over a low heat until just simmering. Remove the cream from the heat and add the Extra Dark Chocolate. Leave the chocolate to melt without stirring for a minute, then begin to stir the chocolate through the cream until it has fully melted.
Step 7: Spoon the chocolate ganache into the pastry case, smooth the top and chill for at least 2 hours to set.
Step 8: To serve, using a vegetable peeler, shave off small pieces of the reserved Extra Dark Chocolate on top. The tart is now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||32.83 g||31.56 g|
|Carbohydrate||37.09 g||35.66 g|
|Protein||5.36 g||5.15 g|
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