Baked Chocolate Tart – Matt Adlard

Ingredients

• 100 g Unsalted Butter
• 70 g Icing/Powdered Sugar
• 1 g Fine Sea Salt
• 50 g Egg Yolks
• 200 g Plain/All-Purpose Flour
• 20 g Egg Yolk
• 5 g Double/Heavy Cream
• 300 g Dark Chocolate
• 450 g Double/Heavy Cream
• Pinch of Flakey Sea Salt
• 55 g Whole Eggs
• 45 g Egg Yolk
• 75 g Unsalted Butter
• 100 g Double/Heavy Cream
• 100 g Milk Chocolate
• 5 g Liquid Glucose
• 20cm Tart Ring
• Microplane
• Perforated Mat
• Perforated Tray
• Small Serrated Knife
• Bamix Hand Blender