Salted Dark Chocolate, Wattleseed Ganache Tart

Chocolate Tart Crust

1. Sift together flour, Cacao, Sugar and Salt into a large mixing bowl along with wattle seed. Mix.
2. Add the cold Butter cut into small cubes. Mix it with the dry ingredients by rubbing it between your fingers
3. Add Egg and mix until a smooth, soft dough forms. Refidgerate for 1hr
4. Once chilled, roll in to a large circule 3mm thick. Line tart ring or pan. Trim to pan. Dock the bottom o the pastry with a fork. Return to fridge.
5. Pre-heat oven to 160degC. Line tart case with baking paper and baking beads (or rice). Bake for 30-40mins. Set aside to cool down.

Chocolate Ganache Filling

1. Place callets / Chips into a heat proof mixing bowl.
2. Pour Cream into a small saucepan with wattleseed and heat over low heat until it begins to simmer.
3. Using a chinois to filter wattleseed grounds, pour the hot cream over the chopped Chocolate and leave for 2 to 3 minutes without touching it. Then using a stiff spatula or silicone spatula, stir together in small circular movements, starting from the centre of the bowl then making your way towards the edges.
4. Pour the warm Ganache in the baked Tart Crust. If needed, use a small offset spatula or the back of a spoon to spread it out. Place in the fridge to set for at least one hour, or until the ganache has hardened
5. To finish, sprinkle with flaked salt such as Maldon.

Enjoy!