Preparing the sweet dough:

1. Cream the butter with the sugar.

2. Add the egg and mix. The mixture should look like scrambled eggs.

3. Make a flour well and place the dough in the center. Crush the dough by hand.

4. Chill between 2 sheets of baking paper.

5. Place the pastry in the tart ring, pushing up the edges and pricking with a fork. Set aside in a cool place for 30 min to prevent the edges from curling up during baking.

6. Bake for 10 min at 180°C.

To prepare the ganache:

1. Break the chocolate into pieces in a bowl.

2. Heat the cream in a saucepan and bring to the boil for a few seconds.

3. Pour the cream over the chocolate in 3 batches, mixing gently from the inside out. Your ganache should be smooth and shiny.

Assembly:

1. Pour the ganache into the tart base without overflowing, then set aside in a cool place.

2. Once the ganache is set, decorate with candied fruit!

3. Turn out and set aside at room temperature.