Put the flour and salt on a large flat surface and the mixture on top.
Start by incorporating the flour into the mixture by just cutting through it with your spatula. You must cut through it with your spatula because kneading the dough activates the elasticity of the gluten, in which we want to avoid.
Finish mixing by pushing the dough with your palm 3 times.
Pat into a round shape.
Wrap it in cling film and chill for at least 4 hours, this relaxes the gluten in the flour and stops it from shrinking during cooking.
Pre-heat your oven at 180C.
Line a 23cm tart tin with the pastry, then line this with a piece of greaseproof paper on top. Put your baking beans on the paper then put the pastry case in the freezer while the oven reach the desired temperature.
Bake for 15 min.
Then let’s prepare the chocolate ganache.
Put the cream and milk into a small saucepan at medium heat.
When the cream starts simmering, pour it on the chopped chocolate pieces and wait 30sec.
Mix until it has a smooth consistency; it will still be quite watery.