forgive me chocolate tart

INGREDIENTS:

1 x Empire Pastry Vanilla Shortcrust Pastry Sheet, defrosted.

4 Tbsp Pistachio Cream, Biscoff Paste, Nutella, or Jam

50g chocolate of your choice (additional)

350g 70% Bittersweet Chocolate

250ml Cream (thin)

15ml Maple Syrup

50g unsalted butter, diced.

Method:

Step 1: Pre heat oven to 180c/160c fan. Line individual tart tins with the pastry (you will get 4 individual tarts out of one sheet, recipe easily halved) using a fork dock the bottom. Using baking beads, blind bake for 15mins, then another 10mins without the beads - until pastry is cooked and golden.

Step 2: In a small bowl over simmering water, melt 50g chocolate (milk, dark or white) and when melted brush over the base of the cooked tart shell. Leave to harden.

Step 3: In a bowl over simmering water, add the bittersweet chocolate and slowly melt on low heat.

Step 4: In another saucepan add the cream and maple syrup and bring to the boil. Once chocolate is melted pour over 1/3 of the cream and stir with a flexible spatula until incorporated, follow with the 2nd third, and then final third.

Step 5: Once the chocolate and cream mix is at 35c stir in the butter until melted.

Step 6: To the cooled cases, spoon in whatever filling you are using, then follow with the ganache.

Step 7: Refrigerate for 2 hours or until set. Serve with cream, ice-cream or as is.