Baked Chocolate and Apricot Ginger Tart

Tart case
1 Sift dry ingredients in a bowl. Crumble in the butter using your fingertips to
create a sandy texture.
2 Add egg and egg yolk and mix again to form a dough. Knead the dough lightly
and rest the dough in the chiller.
3 Roll the dough to 2mm thickness and line on a tart ring.
4 Blind bake the tart case at 170 degrees for about 20 mins.

Chocolate crumble
1 Cream butter and sugar. Add sifted dry ingredients.
2 Mix well to form a crumble dough.