In a bowl, cream butter and sugar for just a minute until well combined.
Add the vanilla, salt, and egg yolk - combine well. Scrape the sides of the bowl and ensure you have a homogeneous mixture.
Lastly, add the flour, cocoa powder, and almond meal - fold until combined. Do not over mix the dough - bring it together into a ball.Tip - Ideally, the dough will come together nicely, if necessary add 1 to 2 tbsp milk.
Make a disc and wrap it in plastic/cling wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight.
When the dough is well chilled, you can roll it on a well-dusted work surface. Roll about 2 inches larger than the circumference of the tart pan.
Fold the dough over the rolling pin. Pick it up and unfold it over the tart pan.
Gently smooth the dough into the pan making sure you press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb.
Place tart shell in the fridge until you are ready to use. Preheat the oven at 190 C/ 375F.
Bake for 20 to 25 minutes until the edges are lightly starting to brown.
Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden. Set aside to cool.
Chop the chocolate into small pieces and place it in a heatproof bowl - set aside.Tip - chopping the chocolate into small pieces will ensure it melts evenly without leaving any small unmelted grains behind.
In a saucepan over medium heat, bring the cream to an almost boil but do not boil. Alternatively, you can heat it in the microwave for a minute.Tip - Boiling the cream can cause the fat to separate when added to the chocolate. So, if necessary let it cool for a minute.
Pour hot cream over the chocolate. Cover and let it rest for a minute. Stir until smooth. Tip - if you let the chocolate and cream rest for too long, it will cool the mixture, so just a minute works better.
While still warm, add the butter and stir to melt. If using coffee or liquor add it now too.Tip - Adding the butter now gives the ganache a beautiful shine. If the butter does not melt you can warm the chocolate for 10 seconds.
Pour ganache while still warm into the pre-baked cooled shortcrust pastry. Shake the tart pan so the ganache levels off smoothly.Tip- A cooled ganache will not give you a smooth top. So, make sure the ganache is warm.
Chill for at least 3 hours or until set. Preferably overnight.
Once chilled, dust the edges with powdered sugar. Alternatively, you can pipe whipped cream around the edges and sprinkle it with chocolate shavingsTip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
No-bake Cookie Crust
Alternatively, you can make this a no-bake chocolate ganache tart using a cookie crust
200 grams graham crackers (1 ½ cup)
¼ cup melted butter (60 grams)
1 tbsp sugar
Using a food processor crush the graham crackers until bread crumb consistency. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
Add melted butter and sugar. Combine well so there are no dry crumbs.
Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you