Method

• 1.
  To make the pastry, process the flour, butter and icing sugar in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and 1 tbs chilled water. Process until the dough just comes together. Turn onto a lightly floured surface, gather and shape into a disc. Cover with plastic wrap and place in the fridge for 20 minutes to rest.
• 2.
  Roll out the dough on a sheet of baking paper until 3mm thick. Carefully place in a 2.5cm-deep, 22cm (base measurement) fluted tart pan with removable base. Press pastry into the flutes of the pan. Trim excess pastry. Place in the fridge for 20 minutes to chill.
• 3.
  Preheat oven to 200°C/180°C fan-forced. Line pastry with a large sheet of baking paper. Place pan on a baking tray and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for a further 10 minutes or until slightly golden and crisp. Set aside to cool.
• 4.
  Reduce oven to 140°C/120°C fan-forced. Place 200g chocolate in a shallow roasting tray. Bake, stirring chocolate every 10 minutes with a spatula to spread and melt on the tray, for 20-30 minutes or until the chocolate turns a light caramel colour (the chocolate may look grainy but continue to mix and it will melt and eventually become smooth). Stir in the cream until well combined (the mixture may start to look lumpy). Bake, stirring every 5 minutes, for a further 10-15 minutes or until smooth. Stir in the butter and a pinch of sea salt flakes.
• 5.
  Pour the chocolate mixture into the pastry case. Place in the fridge for 3-4 hours until set.
• 6.
  Meanwhile, make the chocolate shards. Thinly spread 50g melted chocolate over a large piece of baking paper. Cover with a second piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll – the chocolate will break into shards.
• 7.
  Dollop creme fraiche over tart and decorate with chocolate shards. Serve with a sprinkle of salt flakes.