Chocolate Tart for Chocolate Lovers

Tart pastry: Mix the butter, sugar and egg yolk very well.
Add the sifted flour and cocoa powder into Step 1, and mix well.
It's floury at first, but will gradually blend in as you mix.
When it comes together as shown in this photo, put it in a plastic bag and knead a little.
Rest it in the fridge for more than 30 minutes.
Roll the pastry out thinly with a rolling pin.
Line a tart mold with it and bake in the oven for 15 minutes at 180C.
I don't use pie weights.
It's too much trouble for me.
This is how it looks when it's baked.
When adding the ganache, it's a good idea to remove the base from the mold once so that you know it won't stick.
It's easier to remove if you chill it in the fridge first.
Then put it back into the mold before adding the ganache.
Ganache: Chop the chocolate finely.
Heat up the heavy cream in a pan until it's nearly boiling.
Turn off the heat, add the chopped chocolate, and stir well.
Pour the chocolate mixture into the tart base from Step 8 and chill in the fridge.
Chocolate cream: Melt the chocolate in a double boiler.
Remove from the double boiler when it's all melted.
Whip the heavy cream in a separate bowl until the cream forms a thick ribbon when the whisk is lifted.
Add the cream to the chocolate little by little while mixing.
When it's all mixed, whip lightly.
Put the chocolate cream on top of the ganache.
Decorate your tart as you like.
My tart in this photo is so plain.