This seems simple but it was well-executed! Crisp chocolate tart shell, smooth chocolate ganache filling. The ganache was infused with cep mushroom; there was Fleur de sel Geurande (translation: *speshal salt*) and Masoa EVOO within the tart too. A bonus surprise lies within the ganache - a smoked (beef) bone marrow caramel. The smoky and very slight savoury flavours imparted into the tart by that tiny amount of marrow caramel was very impressive. Fascinating and very tasty!