Place the butter and the sugar into an electric mixer and cream until smooth.
Split the vanilla bean in half and lenghtways and scarpe out the seeds with the tip of a knife.
Add the vanilla seeds to the cream mixture and mix in well.
Add the egg and combine well and then add the flour and the salt.
Mix until the pastry comes together as a ball.
Tip it out of the mixer and mix the pastry for a few seconds by hand. Until its nice and smooth…it’s important not to knead the pastry at this stage.
Wrap it all up into plastic wrap and refrigerate for half and hour.
Lay the pastry on a floured work surface. Roll the pastry into a sausage shape and divide the pastry into even size pieces.
Now roll the pastry out into a circle, about 2mm thick. Lift the pastry into a well greased tart mould, fill with greaseproof paper and rice as weights and blind bake in a Pre- heated oven @ 160 degrees celcius for 10-12 minutes or until the pastry is golden brown in colour. Remove from the oven and allow the pastry shells to cool in the tart rings.
The Chocolate filling
Add the chocolate and the butter in a bowl over a pan with simmering water or a double boiler and combine.
Stir until the mixture has melted to a smoothe consistency.
In another bowl or double boiler, whisk together the eggs and sugar until the mixture thickens to a pale creamy sabayon.
Add the chocolate to the sabayon and stir through to combine everything thoroughly. Gently fold in the sifted flour then pour the mixture into a clean container and allow to cool.