300g sheet dark chocolate or plain shortcrust pastry
400g finely chopped dark chocolate
50g chopped butter
1 1/2 cups thickened cream
250g chocolate sea shells (or other gourmet chocolates)
Preheat oven to 190C (170C fan forced). Lightly grease a 23cm round loose bottom quiche pan with cooking spray. Dust a surface with cocoa.
Place partially thawed pastry sheet onto a flat surface. Re-roll so it is 2cm larger all round. Transfer to the pan with a rolling pin. Cover pastry with a sheet of baking paper, fill with dried beans or weights. Place onto a baking tray and blind bake for 15 min.
Remove from the oven remove the paper and beans. Trim the excess pastry with a rolling pin. Bake for a further 5 min. Set aside to cool.
Place chocolate and butter into a large mixing bowl. Heat cream in a small saucepan until it just comes to the boil. Pour hot cream over chocolate and butter. Stand for 2 min then stir until smooth.
Pour chocolate mixture into cooled tart shell. Let stand for 2hr or until cooled and almost set. Once cool, top tart with chocolate sea shells. Dust top with Dutch cocoa powder to serve.