extraordinary chocolate tart

To make the almond shortcrust pastry

1. Using a paddle attachment of your electric mixer, beat the butter until its soft. Add the salt, egg, icing sugar, almond flour and 60g of the flour and beat until it is smooth. Add the 180g of flour and mix briefly to combine. Knead together briefly on a floured surface, roll out to about 3mm thick, wrap in cling wrap on both sides and let it rest in the freezer for 30 minutes. Remove, cut out and line a 22cm tart case (bottom and sides) and then put it back in the fridge to rest for a further 30 minutes. Prick the bottom surface of the pastry and bake in a preheated over 160C until golden brown (about 20 minutes)

To make the dark chocolate ganache

1. Heat the chocolate pieces in the microwave on medium power for 30 seconds at a time, removing to stir and check the temperature. Keep repeating this until the chocolate has melted and reached 55 C (for Valrhona). You can also melt the chocolate over a double boiler. In a pot bring the cream and the honey to the boil and then immediately remove from the heat. Add one third of the cream mixture into the melted chocolate and using a strong spatula, whisk vigorously to combine. Add another third of cream, mix vigorously and then insert your stick blender in the chocolate ensuring it is totally submerged, and blend.Make sure you do not lift the blender out the chocolate as this incorporates air. Keep mixing until the ganache starts become smooth. It may seem split, just keep mixing. Add the remaining third of cream and continue to blend with the hand blender until you have a thick, smooth and glossy ganache.
2. Immediately pour the ganache into the prepared pastry case and allow to cool and serve at room temperature.