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Compound Button Ganache Tart

Ingredients

Instructions

  1. Rub the cold butter into the flour, icing sugar and salt until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water to form a dough.
  2. Chill for 20 minutes. Line a tart pan, prick the base and bake at 175°C for 18–20 minutes.
  3. Heat the cream without boiling. Remove from the heat; add the compound buttons and butter and stir until smooth.
  4. Pour the ganache into the warm tart shell and level the surface.
  5. Rest at room temperature for 20 minutes, then refrigerate for 2 hours before slicing.

Serving suggestion

Decorate with fresh blackberries, strawberries or chopped hazelnuts.