Rich, silky ganache in a buttery shortcrust shell. Simple and stunning.
| Prep | Cook | Rest/Proof | Total | Yield |
|---|---|---|---|---|
| 40 min | 25 min | 3 hr | ~4 hr | 8–10 servings |
Difficulty: Medium
Pâte sablée (shortcrust)
Ganache filling
Pulse the flour, icing sugar, cocoa powder, and salt in a food processor. Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse just until the dough starts to clump together, adding the ice water a little at a time only if needed. Turn out onto cling film, press into a flat disc, wrap tightly, and refrigerate for at least 1 hour.
On a lightly floured surface, roll the pastry to 3 mm thick and line a 23 cm fluted tart tin with a removable base. Press the pastry into the edges without stretching it. Trim the excess and prick the base all over with a fork. Refrigerate for 20 minutes. Preheat the oven to 180 °C. Line the tart shell with baking paper and fill with baking beans or dried pulses. Bake for 15 minutes, remove the paper and beans, and bake for a further 8–10 minutes until the base is dry and firm. Allow to cool completely in the tin.
Place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just begins to simmer — small bubbles around the edges, not a full boil. Pour the hot cream over the chocolate and let it sit for 2 minutes. Starting from the centre, stir gently in small circles with a spatula, gradually widening, until the ganache is completely smooth and glossy. Stir in the butter, golden syrup, and salt until incorporated.
Pour the ganache into the cooled tart shell. Tilt the tin gently to level the filling. Tap the tin on the counter a few times to release air bubbles. Refrigerate uncovered for at least 2 hours, or until the ganache is firm but still has a slight give when pressed. Remove from the fridge 15–20 minutes before serving.