Preparation time: 15 minutes
Cook time: 15 minutes
- 1 shortcrust pastry
- 20 cl of liquid cream
- 200g dark chocolate
- Preheat the oven to 200°c
- Unroll the pastry in the pie tin and bake it for 15 minutes.
- In a bowl, break the chocolate bar into pieces.
- In a saucepan, heat the liquid cream and pour it over the chocolate.
- For the chocolate ganache over the pastry and chill it for at least 2 hours.
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