Method

• 1.
  For the pastry, preheat oven to 160°C. Place rye bread on a baking tray and toast for 15-20 minutes until completely dry and crisp. Cool completely, then transfer to a food processor and whiz to very fine crumbs. You should have 3/4 cup.
• 2.
  Place cocoa, icing sugar, flour, breadcrumbs and a pinch of salt in a bowl and mix to combine. Add butter and toss to coat, then use your fingertips to rub the butter into the flour mixture to form a coarse crumb. Spoon over 3-4 tbs iced water and, using a butter knife, gently mix to combine. Turn dough onto a lightly floured surface and gently knead together, then wrap in plastic wrap or a beeswax wrap and chill for 1 hour or until firm.
• 3.
  Meanwhile, increase oven to 180°C. To make the roasted strawberries, place the strawberries, fennel seeds, icing sugar and 1 tbs water in a medium bowl and mix to combine. Set aside for 20 minutes to macerate, then transfer to a small baking tray and roast for 20 minutes or until just softened. Set aside to cool completely.
• 4.
  Roll out chilled pastry on a lightly floured surface to 3mm thick and use to line a 22cm fluted tart pan, trimming any excess. Prick the base with a fork and chill for 30 minutes. Place tart pan on a baking tray, line with baking paper and fill with baking weights. Cook for 28-30 minutes until the pastry is dry to the touch. Remove weights and paper, and set aside to cool.
• 5.
  Reduce oven to 160°C. For the sour cream ganache, place chocolate in a medium bowl. Place cream and sour cream in a small saucepan over medium heat and bring to just below the boil. Pour the hot cream mixture over the chocolate and whisk until smooth. Whisk in the eggs until smooth, then pour ganache into the tart shell and bake for 25-30 minutes or until just set. Cool at room temperature for 30 minutes, then chill for 30 minutes before serving with roasted strawberries and their syrup.