Get out your kitchen scale and roll up your sleeves to make this delicious chocolate tart from Ritz Paris pastry chef François Perret.
- 180g semi-salted butter
- 70g icing sugar
- 1 whole egg
- 1 egg yolk
- 280g standard flour
- Mix the melted butter with the sugar before adding the whole egg and the egg yolk.
- Add the flour and leave the dough to rest before rolling it out.
- Roll it out to half a centimeter (.2") thick before placing it in a greased tart tin and pricking it with a fork.
- Leave it to rest in a cool place and then bake in the oven at 180°C (350°F).
- Place a piece of greaseproof paper larger than the tin on top of the pastry and put some baking beans (or lentils, chickpeas, or rice) in the middle of the tin.
- Bake for 15 to 20 minutes, removing the paper and baking beans halfway through the baking time. The tart base should have a nice color.
- Leave to cool and gently run a grater over the pastry, taking care not to break it. The result will be smoother and you can use the grated dough to decorate the tart.
- 200g dark chocolate (70%)
- 50g milk chocolate
- 150g light cream
- Chop up your chocolate and place it in a cylindrical container such as a measuring cup.
- Heat the cream to boiling and pour over the chocolate.
- Mix with an electric mixer, making sure you keep the beaters in the liquid to avoid air bubbles.
- Pour the ganache over the tart base and sprinkle over the top the pastry created by grating the tart base and a little fleur de sel (you can sub in Maldon).
- Leave to cool at room temp (unless you live somewhere hot, in which case put it in the fridge.)