Chocolate Tart

For the Chocolate Pastry:

• 175g plain flour
• 1T almond meal
• 1T cocoa powder. You can use our sugar free hot chocolate here
• 1t baking powder
• 110g unsalted butter – cold and cut into cubes
• 75g caster sugar
• 1 pinch salt
• 1 egg

Place all the dry ingredients in a food processor and pulse for a few seconds.  Add the butter and pulse until it resembles breadcrumbs.  Add the egg and mix for 15 seconds. Tip the contents onto a bench (it will look like a crumby mess!) and then slowly work it until it forms a dough.  This should take a couple of minutes.  Form this into a disk and leave in the fridge to rest for 30-60 minutes.  

Roll the dough out onto your greased pie tin.  Leave to rest in the fridge for another 30-60 minutes then bake at 170 degrees C (NOT fan forced) for 20 minutes.

For the Ganache:

Melt 180g dark chocolate together with 150ml pouring cream in the microwave in 30 second bursts.  Whisk in between.  The mixture will become a beautiful thick chocolate sauce.

Assemble & Eat

Pour the ganache into the tart cases and allow to set in the fridge for a few hours and then slice.  A dollop of cream and fresh berries takes this to the next level! Enjoy.