Tarte au chocolat

Method

Make pâte brisée by rubbing 100g cold diced butter into 200g flour and 2g salt until breadcrumb texture. Add 25g caster sugar, then bind with 1 egg yolk and 45ml cold water until just combined. Wrap and chill 30 minutes. Roll between parchment to 3mm thickness, line a 23cm loose-bottomed tart tin, trim and chill 20 minutes. Blind bake at 200C (fan 180C) for 12 minutes with baking beans, then 5 minutes naked. Cool to 25C. For filling, chop 200g dark chocolate finely. Heat 100ml milk and 150ml double cream to 65C, pour over chocolate and let rest 2 minutes, then whisk until smooth. Cream 40g butter and 30g sugar until pale (2 minutes), add 2 eggs one at a time, then vanilla extract and the chocolate ganache, whisking constantly. Pour into baked shell and bake at 160C (fan 140C) for 16-18 minutes until set at edges but trembling slightly at centre. Cool to room temperature on a wire rack, then chill 4 hours before serving.