Sieve the dry ingredients. Rub in the softened butter until the mixture resembles wet sand.
Beat the eggs, sugar and vanilla in a mixing bowl until combined and add it to the flour. Mix until just combined.
Remove the mixture onto your working surface and make a dough. Pat it to form a circle. Cling wrap the dough and chill for 20-30 mins.
Dust your table with flour. Roll the chilled dough to 3mm to produce (1) 20 cm flan base. Lift it up with the rolling pin; dust off any excess flour and cover the tin.
Immediately lift and push the dough to the base and sides of the tin to cover everything before it cracks.
To remove the excess, press the dough on top of tin and then with the unsharp side of the knife trim the excess.
Let this sit in the refrigerator for another 30 mins.
Blind bake tart base, using a cartouche (check the detailed step by step instruction above) for 15-20 mins at 180°C. Then remove the parchment paper and bake for another 4 mins until the tart starts leaving the sides.
Once baked, brush it immediately with some melted dark chocolate and allow it to cool completely. Meanwhile prepare your yogurt mousse
For the Yogurt Mousse
Whip the cream with icing sugar until stiff peaks form and keep aside.
Melt the chocolate in the microwave in short intervals and when warm to touch add it to the yogurt along with vanilla. Mix until well combined.
Add the chocolate yogurt mixture to the cream in two parts.
Pour over the cooled tart base and let it sit in the refrigerator for a minimum of 4 hours or until completely set.
For the Ganache
Weight out the chocolate in a bowl.
Heat up the cream in a saucepan. Once the cream just starts to boil take it off the flame and pour on top of the chocolate; stirring continuously until chocolate is melted without any lumps.
Let it cool a bit and place it in the refrigerator for approximately an hour or until it reaches a pouring consistency. Test: the mixture should coat the spoon completely.
Pour over the mousse and let it sit overnight.
For the Caramel Nutty
Heat sugar over medium flame in a pan. Once all the sugar is melted and it resembles a golden amber colour add the mixed chopped nuts. Stir.
Pour this on a well greased aluminium plate and let it cool.
Once cooled remove and pulse it in a mixer. Use as a garnish.
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