Ingredients

Let’s Cook!

• 1
  Tart pastry: Bring butter to room temperature. Sift the flour.
• 2
  Put the butter into a bowl and cream until soft. Add salt and powdered sugar and mix until light and fluffy.
  
• 3
  Add the egg yolk and mix well.
  
• 4
  Add cake flour, fold lightly in a cutting motion with a scraper and bring it together. Wrap with plastic wrap and rest it in the fridge for 2 hours.
  
• 5
  Sandwich the dough in two sheets of cling film, roll out to 3 mm thickness. Press into a tart pan. Cut off the excess dough and pierce with a fork.
  
• 6
  Rest for 30 minutes in the fridge. Preheat the oven to 180℃ and bake for 10 minutes.
• 7
  Filling: Chop the chocolate finely. Combine with the butter and melt in a double broiler.
  
• 8
  Add egg yolk, then the sifted cocoa powder and mix well between every addition. Leave the bowl in hot water.
  
• 9
  Put the egg white in another bowl, add the sugar in 3 batches while mixing well and make a stiff meringue.
  
• 10
  Add the meringue into the chocolate mixture in 3 batches and mix well. Stir well with a whisk when you add the first portion of meringue. Mix well with a rubber spatula to break air bubbles when you add the 2nd and 3rd portions of meringue.
  
• 11
  Pour the filling mixture into Step 6 (about 80% full), bake in a preheated oven at 180℃ for 12~15 minutes.
  
• 12
  Done. It's puffed up when it's just baked, but flattens when cooled.
  
• 13
  Make the ganache cream. Chop the chocolate finely and melt in a double boiler.
• 14
  Heat heavy cream until it's nearly boiling and add to the bowl of melted chocolate. Put it over a bowl with ice water and whip until stiff peaks form.
• 15
  When the tart is completely cool, decorate with the ganache cream and fruit.
  
• 16
  You can make miniature tarts and they're cute too.