Tart
Place all the ingredients in the mixer's bowl and mix with the flat beater for 2-3 minutes on medium speed until a malleable dough is formed.

Roll out the tart dough with the help of a rolling pin on non-stick paper to a thickness of 0.5 cm and cut according to the size of the mold.

Pre-bake the tart at 170 °C for 13 minutes.

Ganache
Heat Casa Cream 35% and homogenize with Choco Drops Zero.
Add the egg yolk and stir until it becomes a smooth mixture.

Serve the ganache in the tart and continue baking at 120 °C for 12 minutes.