• Pre heat the oven to 180. This recipe was made using a 24 cm tart case with removable base
• The pastry takes the longest to make so have the tart case finished and cooling before beginning the filling
• Use a food processor to combine the butter, sugar and flour until it resembles breadcrumbs. Stop the machine and add all but a few drops of the egg mixture. Turn the machine back on and process until the dough comes together in a ball.
• Pour pastry out of the machine and onto a bench. Push the dough together lightly, overworking will make it tough and hard to roll out . If it looks dry add a little of the reserved liquid and push together into a flat disc and refrigerate .
• After resting for a minimum of 30 minutes. Lightly flour the bench and roll out to approx 4 cm larger than the tart tin. Lower into the tin with a removable base. Return to the fridge till firm, I use the freezer .
• Bake filled with beans or rice in a 180 C / 350 F oven till set. ( approx 15 minutes.) Remove the paper and bake till golden ( approx 8-10 minutes)

Filling

• The best part is this fudgey soft middle. Lower the oven to 160 C/ 320 F
• Melt the chocolate and butter together. Cool slightly.
• Meanwhile using a mixer beat the sugar and eggs until light and white and lots of air is incorporated. Fold 1/2 the chocolate into the egg mix and then finish with the rest.
• Bake the tart for 15 minutes, you may not think it is cooked but it only needs to be just set. Cool.
• Glaze
• Put the cream and glucose in a jug in the microwave and heat till hot ( but not boiling). If steaming cool slightly. Using a small whisk, stir in the chocolate and keep stirring until it is a nice thick chocolate ganache and all the chocolate is dissolved.
• Pour over the tart, spreading with a palette knife while it is still slightly warm and pliable, making it easy to spread.