• To make the pate sucree:
• Add the butter, sugar and salt to the bowl of a stand mixer. With the speed set to low, cream the mixture, stopping just before fully creamed.
• Gradually add the eggs and increase the speed to medium-low and finish creaming.
• Sift together the cake flour and cocoa powder onto a parchment paper (easier to tip into the mixing bowl) or a bowl.
• On low speed, add the dry ingredients to the butter mixture, until just incorporated. Do not over mix.
• Turn the dough out onto a clean surface and divide into two portions. Press into discs, wrap in plastic wrap and refrigerate for a couple hours, or overnight.
• Remove one disc refrigerator, place between two silicone mats, or parchment paper and roll out to ⅛-inch.
• Press into tart pan, trimming any excess and use a fork to poke hole in the base of the tart. Return to the refrigerator to chill for 15 minutes.
• Preheat oven to 400º F. Place the tart pan on a sheet pan (I use a perforated pan) and bake on the middle rack of the oven for 15-20 minutes.
• Remove from oven and use a pastry brush to lightly coat the shell with tempered chocolate. This keeps your crust from getting soggy.

To make the milk chocolate ganache:

• Melt the chocolate and set aside.
• Bring the cream to a light boil and whisk in the espresso powder. If you are fussy, strain the milk mixture.
• In three additions, add the milk mixture to the melted chocolate, while stirring slowly from the centre out with a whisk. (Stir, do not whisk.)
• Stir until mixture becomes homogeneous, cover with a plastic wrap and allow to cool.
• Fill the tart shell halfway and place in the refrigerator to set.

To make the dark chocolate ganache:

• Melt the chocolate and set aside.
• Bring the cream to a light boil.
• In three additions, add the milk mixture to the melted chocolate, while stirring slowly from the centre out with a whisk. (Stir, do not whisk.)
• Stir until mixture becomes homogeneous, cover with a plastic wrap and allow to cool at room temperature.
• Pour over the milk chocolate, filling the tart shell to just below the top edge.
• Pipe some white chocolate in concentric circles onto the ganache and drag a toothpick through the circles from the centre out, to create the design.
• Place in the refrigerator to set.
• Top with fresh fruit or chocolate decorations.