This chocolate tart  with a chocolate ganache filling and shortbread biscuit base is one of the easiest tarts to make. It is egg less and definitely flop proof! I made this as a dessert for supper last night, with little time to spare after preparing a Durban Chicken Biryani. It is rustic in appearance because I used a cake pan and pressed the tart dough into place by hand. For a more elegant version use a tart pan. This recipe can be made in minimal time if needed , by placing in the freezer to set, ideally it should be made the day before. I used dark chocolate for a bitter taste sensation and paired it with mango nice cream. It goes just as well with poached pears or fresh berries.