METOD:
- Lightly grease a 9-inch/22-cm loose-bottom fluted tart pan. Sift the flour, cocoa, confectioners' sugar, and salt into a food processor, add the butter, and process until the mixture resembles fine bread crumbs. Tip the mixture into a large bowl, add the egg yolk, and add a little ice-cold water, just enough to bring the dough together. Turn out onto a counter dusted with more flour and cocoa and roll out the dough 31/4 inches/ 8 cm larger than the pan. Carefully lift the dough into the pan and press to fit. Roll the rolling pin over the pan to neaten the edges and trim the excess dough. Fit a piece of parchment paper into the tart shell, fill with dried beans. and let chill in the refrigerator for 30 minutes.
- Remove the pastry shell from the refrigerator and bake in a preheated oven, 375°F/190°C, for 15 minutes, then remove the beans and paper and bake for an additional 5 minutes
- To make the ganache filling, chop the chocolate and put in a bowl with te softened butter. Bring the cream to a boil, then pour onto the chocolate, stirring well, add the rum (if using) and continue stirring to make sure the chocolate is melted completely. Pour into the pastry shell and let chill for 3 hours. Serve decorated with chocolate curls.
INGREDIENTS:
Pie Dough
5 oz/150 g/generous 3/4 cup all-purpose flour
2 tsp unsweetened cocoa
2 tsp confectioners' sugar
pinch of salt
1 3/4 oz/50 g cold butter cut into pieces
1 egg yolk
ice-cold water
Ganache Filling
7 oz/200g semisweet 70% cocoa solids chocolate with
2 tbsp unsaled butter. softened
9 fl oz/250 ml/1 cup heavy cream
1 tsp dark rum (optional) chocolate curls, to serve
SERVES 6
Tags
Chocolate