Mix 1/2 the flour with the salt in a mixer on low speed, add in the margarine slowly. When all the margarine has been added, add the rest of the flour, scrape off the sides, raise the speed and add in the water. Mix just to form a dough. Divide the dough in 2 and refrigerate for 1 hour. (You’ll only be using 1 part of the dough; you can freeze the other half to use for any pie.)

Melt the chocolate and margarine in a double boiler. Mix the rest of the ingredients with a whisk. Add in the melted chocolate.

Roll out the dough between 2 parchment papers. Take off the top baking paper and invert the dough into tart pan. Cut off the extra dough. Pour in the mixture, fill 3/4 full.

Bake on 350F for 35 minutes or until the center has set.

Melt the ganache ingredients over a double boiler. Pour onto the cooled pie starting from the center and with a spoon drag ganache to cover the pie. Let cool for a few minutes. Chop the candies, sprinkle on top and drizzle with white chocolate!

Best fresh but freezes nicely.