Dark Chocolate Tart Recipe (with Video)

For the tart dough
1. Whisk the butter and sugar until they form a creamy mix.
2. Whisk in the egg, and then fold in the flour, salt and cocoa powder until a dough forms.
3. Don’t overwork the dough, knead lightly until it comes together.
4. Cover in cling film and chill for 30 minutes.
Preparation before baking
1. Preheat oven to 325F.
2. Gently form a ball with the dough and roll it out on a lightly floured surface until it is fairly thin and can cover a 9” nonstick tart pan.
3. Carefully transfer to the pan and gently press it down so it moulds well to the tart shape.
4. Prick with a fork and bake for about 18-20 minutes (you can blind bake if you’d like but it’s not necessary).
5. Let the crust cool down.
For the ganache
1. For the ganache, bring the cream to just a boil, and pour over chopped chocolate.
2. Cover and let sit for 5 minutes.
3. Then stir until a shiny mix forms and all the chocolate melts in.
4. Add the butter and mix until combined.
Assembling the tart
1. While the ganache is still warm, pour it into the tart shell and spread evenly.
2. Refrigerate for 30 minutes.
For the glaze
1. For the glaze, melt chocolate and cream using the same method as the ganache and then add corn syrup and mix.
2. It should be fairly runny.
3. While the glaze is warm, pour over cooled tart and spread.
4. Let it cool for another 1-2 hours.
Final touches
1. Decorate the tart with raspberries and tempered chocolate (optional).
2. Serve and enjoy.