First the pastry: Add all-purpose flour to a large bowl. Chop butter into long sticks. Add to flour. Add some salt, mix well. Add ice-cold water to the flour to make a smooth, comfortable dough.

The key to a flaky pastry is to ensure your hands are always cold! Once the dough has come together nicely, cover it in a muslin cloth and put it in the fridge for 1 hour. *This flour yields 6 mini tarts.

Pre-heat oven to 180 degrees. Line your pie dish with the pastry crust. Blind bake for 10 minutes (use a fork to poke some holes in the pastry dough).

For the chocolate ganache: In a double boiler, melt dark chocolate till smooth. Add fresh cream and walnuts.

Pour the hot chocolate ganache into the baked pastry. (Not more than half of the tin)

Bake for another 7-10 minutes. Freeze for half hour. Die.