Tarte Au Chocolat

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Mix butter, sugar, salt and flour to a crumbly texture.
Slowly add in egg and knead till form a dough. Avoid over kneading the dough.
Roll out to about 2mm thickness
Place into ring and let to freeze.
Bake at 180˚C with a tart weight for about 10mins. Once tart shell have cooked halfway. Remove tart weight and bake till golden brown.

Melt Belcolade Noir Vietnam together with butter.
Over a Baine Marie, whisk eggs and sugar till it all sugar has dissolved.
Mix chocolate mixture to eggs mixture.
Slowly sieve in the flour and mix well.
Let to cool.
Pipe into tart shell and put in freezer for the filling to frozen.
Bake the tart at a top temperature of 190°C and bottom temperature of 130°C for 10mins.
Remove the tart from oven once the borders of the filling is firm.