In a bowl, add the flour and sugar and lightly whisk until combined
Add in the cold butter, and using your fingertips, rub in the butter, until the mixture resembles breadcrumbs.
Add in the ice water, and bring the dough together.
Wrap the dough in cling wrap, and refrigerate for 30-45 minutes.
After chilling, preheat the oven to 180 ºC
Roll out the dough as big as your tart tin (depends on the size, if you are using mini tart tins or a regular sized tin; mine was 6inches in diameter)
Lay it over your tart tin, and gently press into the edges; trim off the excess pastry.
Place a large piece of baking paper over the case, and fill it with baking beans/any other kind of beans. Chill for 15 minutes.
Bake the crust for 15 minutes, then remove the beans, and cook for another 5-7 minutes. The beans prevent the tart to shrink
Keep the crust aside to cool
To make the chocolate filling, roughly chop the chocolate and put it in a large bowl along with the butter.
Heat the cream in a pan. Turn off the heat as soon as you see bubbles
Gently pour the hot cream over the chocolate and stir the mixture until smooth
Now, pour the chocolate mixture in the tart crust, and cool in the fridge overnight.
Garnish with lines of milk chocolate and chopped nuts.
