Prepare crust according to recipe linked above.
Chocolate Truffle Filling
Measure the cream into a medium pan. Bring to barely boiling.
remove from the heat and add the chopped chocolate and corn syrup.
Stir until the chocolate has melted.
Remove from the heat and add the butter a bit at a time until incorporated.
Pour into your prepared tart shell.
Place in the fridge to set for at least 6 hours or overnight.
Scatter with chopped hazelnuts, dried rose petals, and flakes of edible gold.
This recipe easily fills an 8 inch tart shell.
This tart needs at least 6 hours to cool but preferably overnight.
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