Preheat oven to 180°C. Place the flour, cocoa, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 10 minutes to rest.
Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.
Line pastry with baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch
Chocolate tart mixture
Preheat oven to 160°C.
Place chocolate and butter in a bowl.
Place cream in a saucepan and bring to the boil.
Pour cream over chocolate in bowl and stir until smooth, stir in eggs
Pour chocolate mixture into tart shell and bake for 25 minutes. Allow to cool to room temperature then ice with chocolate glacage. (recipe to follow) Place remaining tart mixture in blast chiller until mousse-like
Refrigerate tart in blast chiller for 20-30 minutes or until firm. Remove tart from tart tin. Trim away pastry on all 4 edges. Cut tart into 7 fingers (about 3-3.5cm thick).
Place 200g of the chocolate in a bowl placed over a saucepan of barely simmering water. Warm the chocolate to 55°C. Remove bowl from heat and add remaining 50g chocolate, leave chocolate to cool to 26-27°C. Place bowl in oven for 5 seconds to slightly warm or until chocolate is 30-31°C.
Pour spoonful of the tempered chocolate over a sheet of acetate (4 x 25cm).
Spread out with a palette knife and stand to set for 3-4 minutes.
Place the sheet inside the tube. Leave to set about 1 hour.
Remove from the tube and remove the acetate.
Combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves, bring to the boil. Stir in butter, strain through a sieve placed over a bowl.
Chocolate glacage (chocolate glaze)
Place chocolate in a large bowl and set aside.
Place cream in a saucepan and bring to the boil
Pour cream over chocolate in bowl and stir until smooth, stir in chocolate sauce.
Combine water and sugar in a saucepan, stir until dissolved, then bring to the boil.
Place chocolate in a bowl and pour syrup over the chocolate, stir until melted. Strain through a sieve. Cover closely with plastic wrap to avoid skin forming, place in blast chiller until chilled. Place in bowl of ice-cream machine and churn. Transfer to a container and place in the freezer until ready to use.
Preheat oven to 150°C
Sieve sugar, almond meal and cocoa into a bowl
Whisk egg whites until stiff (full volume) and slowly add dry ingredients, using clean hands gently fold through.
Using a plain nozzle, pipe 4mm rounds of macarons on to a baking paper-lined oven tray. Stand for 20-30 minutes or until a skin has formed over the macarons
Bake for 6-8 minutes or until set
Preheat oven to 150°C.
Crumble macaron to sand-like consistency onto a baking paper-lined oven tray. Bake for 10 minutes or until dry. Cool.
Spread a little chocolate glacage clockwise around ½ the plate.
Place a slice of chocolate tart on of the glacage.
Spread base of macaron with a small amount of set tart filling place on the plate and top with a teaspoon quenelle of sorbet that has been lightly whisked.
Place a small dot of set tart filling on plate, top with a spoon of macaron crumbs and top with a teaspoon quenelle of double thick cream.
Top the tart with a little spoon of set tart filling and dot the plate with another little spoon of set tart filling and top with chocolate pipe (This will secure the chocolate pipe).