Ingredients

 

For the shortcrust pastry:

 

1 egg

1 1/2 cups flour

1/2 cup soft butter 

1/2 cup sugar

1 Tbsp heavy whipping cream

A pinch of salt

 

 

 

For the ganache filling:

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18 oz chocolate

4 Tbsp soft butter

14 floz heavy whipping cream

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Instructions

 

For the shortcrust pastry:

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1- In a large bowl, beat together the sugar and the butter until creamy and pale.

 

2 - Add the heavy cream, the egg, and the salt. Beat until smooth. 

 

3 - Add the flour all at once and beat until dough comes together.  

 

4 - Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.

 

5 - Place the dish in the freezer for 30 minutes. 

 

6 - Preheat oven to 350°F.

 

7 - After 30 minutes, remove the dish from the freezer, cover with aluminum foil and spread baking weights on top. Bake for 15 minutes.

 

8 - Remove foil and the weights, and bake for an additional 15 minutes. Crust must be be fully baked and golden.

 

9 - Allow to cool before filling.

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For the ganache filling:

 

1 - Cut the chocolate into pieces and place in a bowl. 

 

2 - In a saucepan, boil the heavy whipping cream.

 

3 - When hot, pour cream on chocolate and stir until smooth.

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4 - Pour the preparation on the shortcrust pastry.

 

5 - Place in the fridge overnight to allow the ganache to set completely.