Chocolate tart

Method

For the tart base 1. Mix the ingredients until they are combined into a firm dough. Leave the dough in the fridge for 30 minutes. 2. Roll out the dough with extra flour and push it into any 20-25cm tart mould. 3. Punch holes into the dough with a fork and blind bake (bake without filling) the base at 180°C for 10-15 minutes or until it’s golden brown. 4. Leave the base to cool. For the chocolate ganache 5. Heat the cream until it’s boiling. 6. Pour the cream gradually over the chopped chocolate and whisk them together. 7. Add butter and two pinches of flaky salt, whisking until everything is combined to create a silky, creamy texture. Be careful to avoid too high of a heat, as the ganache will separate. 8. Leave the ganache to cool near an open window for 1 hour. Stir every 10 minutes or so, so it doesn’t set on top. 9. After about 20 minutes, when the ganache is cold but not set, whisk it again so it blends and looks homogeneous. Pour the ganache into your tart base and let it set for at least 3 hours. For the caramel sauce 10. Put the sugar in a pot and cook it on medium to high heat for about 5-10 minutes, until the sugar is dark brown. Be careful not to burn it; if you smell something burnt, the sauce will not taste good. 11. Add the cream gradually and let the sauce simmer down, about 3-4 minutes. 12. Whisk in the butter and salt at the end. 13. To check the consistency of the caramel sauce, drizzle a little on a cold plate. The sauce should still as it cools. 14. Once the ganache has set, serve the cake with a drizzle of caramel sauce and top it with two pinches of flaky salt.