Chocolate and the Ritz Paris - life does not get much more French than this -  a divine recipe from the Ritz Paris pastry chef François Perret.
Chocolate Tart IngredientsPastry180g semi-salted butter70g icing sugar1 whole egg1 egg yolk280g standard flourInstructionsMix the melted butter with the sugar before adding the whole egg and the egg yolk.Add the flour and leave the dough to rest before rolling it out.Roll it out to half a centimeter (.2") thick before placing it in a greased tart tin and pricking it with a fork.Leave it to rest in a cool place and then bake in the oven at 180°C (350°F).Place a piece of greaseproof paper larger than the tin on top of the pastry and put some baking beans (or lentils, chickpeas, or rice) in the middle of the tin.Bake for 15 to 20 minutes, removing the paper and baking beans halfway through the baking time. The tart base should have a nice color.Leave to cool and gently run a grater over the pastry, taking care not to break it. The result will be smoother and you can use the grated dough to decorate the tart.Ganache200g dark chocolate (70%)50g milk chocolate150g light creamInstructionsChop up your chocolate and place it in a cylindrical container such as a measuring cup.Heat the cream to boiling and pour over the chocolate.Mix with an electric mixer, making sure you keep the beaters in the liquid to avoid air bubbles.Pour the ganache over the tart base and sprinkle over the top the pastry created by gr...