Start by making the pastry bases for the tarts. Add the butter and sugar to a mixing bowl and beat with a wooden spoon until combined. Gradually mix in the egg yolks and water and mix again until smooth
A little at a time, add the flour, mixing continuously to form a stiff paste. Once all of the flour has been incorporated, wrap the pastry ball in cling film and keep in the fridge for 1 hour to firm up
500g of plain flour
4
Once chilled, roll the pastry out to a 3mm thickness. Carefully line the tart tin with the pastry and blind bake in the oven until golden for approximately 25 minutes
5
Now make the filling. Add the butter and sugar to a large saucepan and place over a medium heat. Simmer for 2 minutes before adding the salt and cream
Bring to the boil and simmer for 5 minutes, then remove from the heat and whisk in the chocolate until melted. Pour this mixture into the tart case and leave in the fridge to set
Paul A Young is ranked as one of the world's leading chocolatiers, conjuring up confectionery that is original, artistic and, above all, wonderfully tasty.
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