Midnight Chocolate Tart

Ingredients

• 180 g plain flour
• 30 g cocoa powder
• 120 g cold unsalted butter (cubed)
• 80 g icing sugar
• 200 g 70% dark chocolate (chopped)
• 200 ml double cream
• Flaky sea salt (to finish)

Instructions

1. 1

   1. Make the pastry: Rub the butter into the flour, cocoa and icing sugar until sandy, add a splash of cold water and bring together. Chill for thirty minutes.

2. 2

   2. Blind bake: Roll thin, line a 23cm tart tin, freeze fifteen minutes, then bake at 170C fan with paper and beans for 15 minutes. Remove the beans and bake 8 minutes more.

3. 3

   3. Make the ganache: Heat the cream until it just steams, pour over the chopped chocolate, wait two minutes, then stir from the centre outwards until glossy.

4. 4

   4. Fill and set: Pour into the cooled shell, tap the tin once to level, then leave at room temperature for three hours. Do not refrigerate or the shine dulls.

5. 5

   5. Serve: Finish with flaky salt and slice with a knife dipped in hot water and wiped dry between cuts.