2 cups plain flour
125 gms chilled butter grated
2 chilled eggs
1 tbsp chilled water
pinch of salt
150 ml thicken cream
40 gms butter
180 gms dark chocolate
Bring it together:
Mix the flour, grated butter and pinch of salt in a food processor until the mixture resembles bread crumbs. Beat the eggs and add chilled water to the eggs. Pour the eggs slowly in the flour mixture while mixing the ingredients in the food processor.
Tip the pastry dough onto the kitchen bench and bring it together without kneading. Wrap the pastry dough in a cling wrap and refrigerate for 2 hours.
For ganache heat the cream and butter in a pot until the butter melts. Add the chopped chocolate in a bowl and pour the hot cream and butter mixture and stir until the chocolate melts.
Pre-heat the oven at 180 deg. Roll the pastry out make 3-5 cm thick and prick the base with fork. Line the rolled pastry in tart tins and cover with baking paper. Add some cooking beads or rice in the middle of the baking paper and blind bake the pastry for 12-15 mins.
Remove the baking paper and bake for further 10-12 mins until the pastry is golden brown. Remove the pastry from the oven and let it cool.Pour the ganache in the cooled pastry tart tins and spread with a knife. Chill in the refrigerator until ready to serve.
Serve with a dusting of icing sugar or top with fresh raspberries. Best served with whipped cream or ice cream