Method
To make pastry:
1. Sift together the flour, cocoa, salt and icing sugar. 2. Rub in the butter until it resembles fine breadcrumbs. 3. Combine the egg yolk with the water and add a little at a time, until a dough is formed. (add a drop more water, if the dough is still too crumbly after adding the egg mixture) 4. Place the pastry into some cling film and press out into an oval shape, about 1cm thick. Make sure it is completely covered by the cling film and place in the refrigerator for 30 minutes. 5. Roll out the pastry, in the cling film (this prevents it from falling apart. 6. Remove the cling film and line the tart tin with the pastry. 7. Chill the tart case in the refrigerator for 1 hour. 8. Line the case with baking paper and baking beans and blind bake for 15 minutes then remove the paper and beans and bake for a further 5 minutes. 9. Remove from the oven and allow to cool.

To make ganache:
1. Bring the cream to the boil and pour over the chopped chocolate. 2. Mix carefully until all the chocolate has melted and combined with the cream. Add the butter and stir gently, until it has all melted. 3. Place the violet petal conserve in the base of the pastry tart and spread evenly to cover the base. 4. Pour the ganache into the pastry case on top of the violet petal conserve and allow to set in a cool place for 4-6 hours.

23cm 9" tart tin. This could be presented with a crystallised violet in the centre of each slice.

Thanks to
Jennifer McMahon from the United Kingdom for submitting this Dark Chocolate and Violet Tart recipe.

Added on 07 July 2009.