Chocolate Tart | Rich Chocolate Tart with Ganache Filling

Roll the dough between two sheets of parchment paper until 3 mm thick. Fit it into the tart pan and press it into the edges. Cocoa dough is more fragile than plain dough; patch any tears with a piece of dough and press it in place. Prick the base with a fork and freeze for 15 minutes.

Line the crust with parchment paper and fill it with dried beans. Bake in an oven preheated to 180°C / 355°F for 15 minutes, remove the weights, then bake for 5 minutes more. Color is hard to judge on a cocoa crust; it is done when fragrant and the surface looks matte and dry. Let it cool completely.

Chop the chocolate into lentil-size pieces and put it in a bowl. Heat the cream until the first bubbles appear around the edges, then pour it over the chocolate and leave it undisturbed for 2 minutes. Starting in the center, stir in small circles and gradually work outward until glossy and uniform. Add the butter and stir until melted.

Pour the ganache onto the cooled crust and tap the pan lightly on the counter twice to let the surface level itself; smoothing it with a spatula will dull the shine. Refrigerate the tart uncovered.