Ingredients For the Crust 1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
120g butter, chopped, softened
1/4 cup sugar
For the Ganache 200g dark baking chocolate, cut into pieces
3/4 cup thickened cream
1/3 cup milk
1 egg, lightly beaten
icing sugar, to decorate
strawberries, to decorate
Make the crust, in a bowl, mix the flour with cocoa powder.
Place the butter in a stand mixer bowl, beat on medium speed until fluffy, about 3 minutes.
Add in the sugar, continue beating until pale and fluffy, about 2 minutes.
Reduce speed to low, add the flour mixture and stir until dough just begins to hold together, about 1-2 minutes.
Transfer the dough out onto a cling wrap, use the wrap to gather the dough into a ball.
Flatten the dough into a disc, refrigerate for 1 hour until firm.
On a lightly floured surface, roll out the dough into 1/4-inch thickness. Cut the dough into 5-inch rounds then press into the bottom and sides of the tart pans. Trim excess dough, patch any tears. Make 6 tarts. Refrigerate for 30 minutes until firm.
Preheat the oven to 160C. Bake the tarts for 25 minutes, until dry. Leave to cool completely on a cooling rack.
Make the ganache, place the chocolate pieces in a bowl.
In a saucepan, bring the cream and milk almost to a boil. Pour over the chocolate, let stand for 2 minutes. Gently whisk until smooth. Let stand for 10 minutes more.
Stir in the beaten egg.
Pour ganache over crusts. Bake for 25 minutes until just set. Leave to cool completely in a cooling rack, before removing from pans.