Ingredients:

  • 180g all-purpose flour
  • 20g cornstarch
  • 50g powdered sugar
  • 115g unsalted butter, cold and cubed
  • 1 large egg yolk
  • 0.25 tsp fine sea salt
  • 250g dark chocolate (70% cacao), finely chopped
  • 240ml heavy cream (36% fat)
  • 1 tbsp honey
  • 30g unsalted butter, room temperature
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 175°C (350°F).
  2. In a food processor or by hand, pulse the flour, cornstarch, sugar, and salt. Add the 115g of cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
  3. Add the egg yolk and pulse just until the dough starts to clump together.
  4. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 15 minutes until golden brown, then let cool completely.
  5. Place chopped dark chocolate in a heat-proof glass bowl.
  6. In a small saucepan, heat the heavy cream and honey until it reaches exactly 80°C (176°F).
  7. Pour the hot cream over the chocolate and let sit for 2 minutes. Using a silicone spatula, stir in small circles from the center outward until a glossy emulsion forms.
  8. Stir in the 30g of room temperature butter and vanilla bean paste until smooth.
  9. Pour the ganache into the cooled tart shell and refrigerate for at least 2 hours before slicing.