Festive Chocolate Tart

Preparation with the Organic Shortcrust Pastry Baking Mix

1. Open the fresh seal and put the organic shortcrust pastry baking mix into a large bowl.
2. Cut 165 g cold butter into small pieces, add it with one egg yolk to the baking mix and knead everything for about 2–3 minutes until a smooth dough is formed.
3. Wrap the dough in cling film and refrigerate for about 60 minutes or overnight.

Bake the tart base

1. Preheat the oven to 170 °C top/bottom heat.
2. Lightly flour the work surface, roll out the dough to about 5 mm thick and place it in a tart tin.
3. Bake the base on the middle rack for about 10–15 minutes, then let it cool completely.

Prepare chocolate ganache

1. Roughly chop the dark couverture chocolate.
2. Heat crème fraîche and cream.
3. Add butter and sugar, stir until dissolved.
4. Remove from heat, stir in the couverture chocolate.
5. Stir into a smooth ganache.

Fill & Decorate

1. Pour ganache onto the tart base.
2. Refrigerate for at least 2 hours.
3. Decorate as desired.