Ingredients
Equipment
Method
Crust Preparation
- In a mixing bowl, combine flour, granulated sugar, cocoa powder, and salt. Blend until evenly distributed.
- Cut cold butter into small cubes and add to the mixture. Blend until it resembles coarse crumbs.
- Add egg and egg yolk, stirring until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 180°C (350°F). Roll out the dough and transfer it to a tart pan, trimming excess.
- Prick the bottom of the tart shell with a fork. Bake for about 15 minutes, then cool on a wire rack.
Filling Preparation
- Heat milk in a saucepan over medium heat until small bubbles form around edges.
- In a bowl, whisk together egg yolks, granulated sugar, and flour until smooth.
- Gradually add hot milk, whisking constantly to temper the eggs, then return to the pan.
- Cook over medium heat, stirring constantly, until thickened.
- Stir in chopped dark chocolate until melted and smooth.
- Pour the chocolate filling into the cooled tart shell and smooth the top.
- Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Slice the tart into wedges and serve with optional garnishes like whipped cream or fresh berries.
Nutrition
Notes
For best results, use high-quality chocolate and take care not to overcook the custard. Chill the tart thoroughly for improved flavor.