INSTRUCTIONS

FOR THE CRUST

• Measure cold butter, cut it into small pieces and place it in the freezer for 10 minutes.
• Pre-heat the oven at 180 degree C.
• In a bowl, mix together the oats flour, all-purpose flour, sugar and baking powder.
• Next add the cold butter cubes and using your finger tips rub it into the flour till you get a breadcrumb-like consistency.
• Start adding cold water - one tsp at a time - and bringing the flour together into a soft pillowy dough. Do not add too much water.
• Place the dough in the fridge for 5-10 minutes and then transfer to your tart tin. Use your fingers to line the sides first and then the base. Use a knife to trim any excess dough over the sides of the tin.
• Dock/prick the dough at the base and bake in a pre-heated oven at 180 degree C for 25-30 minutes or till the sides start to turn golden-brown.
• Remove the tin and let it cool for 10-15 minutes. Meanwhile prepare the ganache.

FOR THE FILLING

• Chop the chocolate into pieces and place in a bowl.
• In another bowl, bring the fresh cream to a boil. Pour the hot cream over the chocolate. Don’t stir for a minute and let the cream do it’s work. After a minute, use a whisk to stir the chocolate and cream together into a silky smooth ganache. Add the butter, and whisk again. Let the ganache cool for 5-10 minutes.
• Pour the ganache into the cooled crust. Put the tart into the fridge for atleast an hour to set. Garnish with fresh fruits, grated chocolate, nuts or anything else you wish.