Midnight Chocolate Tart

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• 180 g plain flour
• 30 g cocoa powder
• 120 g cold unsalted buttercubed
• 80 g icing sugar
• 200 g 70% dark chocolatechopped
• 200 ml double cream
• Flaky sea saltto finish

Instructions

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1. 01Make the pastryRub 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. 02Blind bakeRoll 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. 03Make the ganacheHeat the cream until it just steams, pour over the chopped chocolate, wait two minutes, then stir from the centre outwards until glossy.
4. 04Fill and setPour 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. 05ServeFinish with flaky salt and slice with a knife dipped in hot water and wiped dry between cuts.