| 1. |
Preheat the oven 175℃. |
| 2. |
Blend the flour, both sugars and cocoa powder in a food processor. |
| 3. |
Add the butter and blend until crumbly. |
| 4. |
Add egg yolks and pulse until combined. |
| 5. |
Briefly knead the dough on a lightly floured surface; shape into a flat disc and wrap in cling wrap. Chill for 30 minutes. |
| 6. |
Roll out the pastry until about 3mm-thick. |
| 7. |
Cut out pieces that are larger than your tart tins. |
| 8. |
Ease the pastry into your tart tins and cut off excess. |
| 9. |
Refrigerate tart base for 20 minutes. |
| 10. |
Blind bake the tart by lining the tart with baking paper and beans for about 15 minutes until the sides are crisp. |
| 11. |
Remove the baking paper and beans and bake for another 10 minutes. |
| 12. |
Let the tart cool before pouring the warm ganache into the tart and refrigerate for at least ½ hour before serving. |
| 13. |
For Chocolate Ganache, melt all the ingredients over a double boiler and whisk until combined; set it aside and let it cool. |
