Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.

oven, standing mixer or hand mixer with dough hooks

100 g butter / 50 g sugar / 3 tbsp milk / 150 g all-purpose flour / salt

Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.

baking paper, tart tin, baking beans, rolling pin

flour for work surface

Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 – 15 min., until the base is golden.

oven

Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.

large bowl, cutting board, knife

300 g couverture chocolate / 150 g butter

Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 – 2 min. and then beat with whisk until smooth.

whisk, small sauce pan

500 ml heavy cream

Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.

whisk

4 egg whites / 2 eggs / salt

For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 – 2 min. and then whisk until smooth.

large bowl, whisk, cutting board, small sauce pan, knife

120 g couverture chocolate / 10 g butter / 100 ml heavy cream

Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.

rubber spatula