For the chocolate tart dough
- 10 tbsp butter
- 2/3 cup powder sugar
- 1 whole egg
- 1/2 cup unsweetened cocoa powder
- 1 cup flour plus more if for rolling
- 1/4 tsp salt
Ganache You can use either basic ganache or Honey Ganache for the filling
- 1 tsp maldon salt
Calories: 160kcalCarbohydrates: 35gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 126mgPotassium: 166mgFiber: 3gSugar: 14gVitamin A: 42IUCalcium: 41mgIron: 2mg
For the tart
- In a food processor or stand mixer place butter and powdered sugar. Cream together for 20-30 seconds. Add the egg to the mixture and combine well. Then stop and add salt, flour, and cocoa powder. Start the processor again until the dough comes together. Take the dough out of the processor and you can lightly dust it with flour if it is "wet". You can wrap the dough in parchment paper and place in the refrigerator for 20-30 minutes. (or if your in a hurry skip)Otherwise, with a rolling pin roll out your dough to a out to an 1/8 inch thickness. Take your tart mold and carefully place your tart dough inside the mold ( I used small individiual sizes like 4 inch but you can make just one normal 9 inch if you so choose). Using a rolling pin roll the pin over the mold to trim off any excess dough. With a fork prick the dough all over. Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart. Place in the oven and bake for 15-17 minutes at 375 degrees. Take out the pie tart and take off the parchment and save the weights for another baking day.
- For the ganache add cream and honey to a pot and bring to a boil. Meanwhile place the chocolate in a heat proof bowl. Once the cream comes to a boil, pour the cream mixture over the chocolate and let it sit for 1 minute. Then whisk until completely smooth. Then add the butter until shiny and smooth. Allow the ganache to cool slightly. Then place in the inside the tart shells. Use an offset spatula to wipe the tops completely smooth or alternatively you can tap down on the tart shell a few times lightly on the counter top. Finish the tart with a few flakes of maldon salt. You can place the tarts in the refrigerator so the ganache can firm up a bit or keep out for at room temperature for an even richer texture, Serve and enjoy!