This is a rich creamy ganache encased in a rich and sweet chocolate shortcrust pastry.
200g plain flour,
4 heaped tbsp icing sugar,
2 heaped tbsp cocoa powder,
1 egg yolk.
200g dark chocolate, (good quality such as; finest or lindt you can get the thin lindt bars that are cheaper than expected- usually 1.85 work best)
2 tbsp sugar,
200ml double/whipping cream,
1 tsp vanilla extract or 1/2 tsp paste,
1 tbsp cocoa powder.
100g dark chocolate,
1 tsp honey or vegetable oil.
In a bowl rub the butter and flour together. Add the cocoa and icing sugar. Then mix in the egg yolk. If this doesn't form a mixture pliable enough to make a dough then add 1 tsp of water at a time until it does. Form into a disc and wrap in cling film. Put in the freezer for 5-10 minutes- this won't freeze it just chill it faster than the fridge. Then roll out the dough til it fits your tin. Place in the tin and stab the bottom around 20 times. Place baking paper over it (overlapping) and add in around a cup of rice or beans or baking beans over the paper. (Halfway through baking, cover the edges of the crust with tin foil if it's going too golden or hard. At this stage- halfway in, remove the paper with the rice/beans) bake for 20 minutes until the whole tart has an even golden matt finish. Place to the side to cool.
In a saucepan heat up the cream and sugar until it just begins to boil and the sugar has dissolved. Turn heat off. In a bowl add the chocolate. Add the hot cream and leave for 30 seconds. Then whisk until a smooth mixture forms. Add the vanilla and cocoa and mix until combine. Pour into the cooled tart case and chill for 30 minutes in the fridge to cool and set.
Prepare a double boiler (saucepan of simmering water with a heatproof bowl on top.) Break up the peices of chocolate and stir until almost melted. Take off heat and wait til smooth. Add 1 tsp of honey OR vegetable oil -it will give it a nice shine!
Pour onto tart and allow to cool and set.
Now cover your face in chocolate whilst you eat!