DEE'S VALRHONA CHOCOLATE TART

Makes one 9- inch tart

Ingredients for Chocolate Sable Crust:          
170 gm butter, soft                                  
85 gm icing sugar                                     
1 egg white                                              
250 gm all purpose flour, sifted                  
25 gm cocoa powder                                   
 
Ingredients for Ganache
150 gm Valrhona Manjairi  70% finely chopped
150 gm Valrhona Lactee 55% finely chopped  
285 gm heavy cream  
85 gm whole egg
120 ml milk

To make the crust:
Whisk butter with icing sugar and egg, stir in the sifted flour and cocoa powder. Mix to a smooth dough and refrigerate for one hour.

To make the ganache:
Boil the cream in a sauce pan, pour over the chopped chocolates, whisk the egg and milk into the mixture, incorporate well, strain and refrigerate.

Roll the sable or press  the dough into a 10 - inch tart pan. Line with parchment and fill with baking beans.

Place the sable crust into a pre-heated oven at  375 degrees F until done. Warm ganache to 105 degrees F and fill the tart pans. Bake in a preheated oven at 300 degrees F  for 1 hour or until done.

Let tart cool completely before serving.

Enjoy!