125g flour
65g icing sugar
65g butter, cold, cut into cubes, plus a little extra for greasing the tin
25g egg (approx ½ egg)
20g cocoa butter, melted and cooled

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1.Sift the flour and icing sugar into a bowl.
2.Use your fingertips to rub the butter into the flour mixture until all of the mixture has the texture of coarse sand.
3.Add in the egg and mix to form a smooth dough.
4.Bring the pastry together with your hands until completely smooth, but don’t overwork the pastry by kneading it.
5.Wrap tightly in plastic wrap and rest on the counter for 30 minutes.
6.Roll out between two sheets of baking paper to a thickness of 2mm. Chill for 30 minutes.
7.Heat the oven to 165 ̊C.
8.Grease a 20cm tart ring or tart pan using butter and place it on a baking tray (line the tray with baking paper if using a tart ring).
9.Separate the pastry from the baking paper.
10.If using a tart pan, cut a 25cm circle of pastry, gently place the pastry over the pan, then line the pan using your fingertips to push the dough gently into the corners of the pan without stretching the dough. Trim the top of the pastry level with the side of the pan.
11.If using a tart ring, use the ring as a cutter to cut a pastry circle for the tart base. Then cut strips the height of the ring (around 2.5cm) and wrap the strips on the inside of the ring to create the sides. Trim the top of the pastry level with the side of the pan.
12.Freeze for 15 minutes, then bake for 15 minutes or until golden.
13.Cool completely before removing from the tart pan.
14.If you would like to glaze the tart shell, once it has cooled use a pastry brush to carefully brush melted cocoa butter onto the pastry inside and out, then chill for 10 minutes.
15.This will keep the tart shell snappy and crumbly for longer.

Recipes & food styling Corentin Esquenet / Photography Charlie Jackson

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