Using your fingers, combine Cake Flour (150 gram) and grated Butter (110 gram) in a large mixing bowl. Mix until a shaggy dough forms.
Add iced Water (3 tablespoon) and Salt (1/2 teaspoon). Stir until clumps form, then knead on a clean work surface until the dough is smooth.
Press the dough into a disk, cover with plastic wrap and allow the dough to rest in the fridge for 1 hour.
Preheat oven to 400 degrees F (205 degrees C).
Using a floured rolling pin and a floured work surface, roll out the dough to around a 9-inch diameter and ⅛-inch thick. Roll the dough around the rolling pin to transport it to the pie pan.
Drape the rolled dough over the rolling pin and press into a 8-inch pie pan with a removable bottom. Press dough until evenly covered. Be sure to leave at least 2 inches of dough around the edges, as the crust will shrink as it bakes. Poke all along the bottom of the crust with a fork.
Lay parchment paper along the inside of the pan and evenly distribute pie weights along the inside. If you don’t have pie weights you can also use dry beans or coins.
Bake for 15 minutes, or until the edges start to turn golden brown. Remove the weights and continue to cook another 10-15 minutes until the whole pie is golden brown.
Allow to cool. Once cooled, trim the crust of the pie.
In a small saucepan simmer the Heavy Cream (200 milliliter) on medium heat. Add the Semi-Sweet Chocolate Chips (350 gram) to the hot cream and sprinkle in the Coarse Salt (1 teaspoon). Stir until combined and all chocolate is melted.
Pour the chocolate mixture into the cooled tart shell, garnished with additional sea salt if desired. Chill in the fridge for 30 minutes.