Nothing says I love you like chocolate and this rich dark chocolate ganache tart makes a wonderful after-dinner Valentine’s Day treat but is perfect all year round too! I finish mine off with a dusting of gold powder but for an extra decadent finish you could add a dusting of cocoa powder or some chocolate curls.
For the pastry:
150g plain flour, plus extra for dusting
75g cold butter, diced and chilled
25g caster sugar
1 large egg, beaten
For the caramel sauce:
150g caster sugar
125ml double cream
10g butter
pinch of sea salt
For the chocolate ganache filling:
240ml double cream
200g dark chocolate (70% cocoa solids), finely chopped
75g caster sugar
pinch of sea salt
Large mixing bowl
Sieve
20cm diameter, 4cm deep fluted tart tin with a removable base
Rolling pin
Baking beans/ dried pulses
Wire rack
Heave based saucepan
Heat proof bowl
Small saucepan