• Tart Shell Pastry:
• all-purpose flour 2 cups, plus more for dusting
• sugar 3 tbsp
• salt 1/4 tsp
• butter 3/4 cup - cold and cut into small chunks
• egg, separated 1
• ice water 2 tbsp, (plus more if needed)
• Filling:
• heavy cream 1 cup
• milk 1/2 cup
• semisweet chocolate 10 oz, chopped
• sugar 2 tbs
• salt 1/4 tsp
• large eggs 2, at room temperature

To make the pastry:
Combine the flour, sugar, and salt in a large mixing bowl and add the butter

And mix with a pastry blender or hands until the mixture resembles coarse crumbs

Make a well in the middle of the pastry and combine the egg yolk with the ice water in a small bowl whisking to blend.

Pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky

Form the dough into a disk and wrap in plastic and refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle about 1/4-inch thick.

Carefully roll the dough up onto the pin (this may take a little practice)

And lay it inside a 9-inch tart pan preferably with a removable bottom. I used normal one.

Press the dough into the pan so it fits tightly, press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring.

Shave off the excess hanging dough with a knife, put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 350 F/180 C.

Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights.

Using a pastry brush, lightly coat the crust with a beaten egg white, return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown.

Remember the tart will be cooked again with the filling....it should be cooked but light in color so that it will not burn on the second bake..

Set aside to cool and lower the oven temperature to 325 F/165 C.

To make the filling: heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges.

Remove from the heat; add the chopped chocolate and stir until melted and smoothed out.

Add the sugar and salt and whisk until well incorporated.

Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.

Pour the filling into the cooled tart shell and bake at 325 F/165 C for 35 to 40 minutes until the filling is set and the surface is glossy.

If you see any bubbles or cracks forming on the surface. Take the tart out right away - that means it is beginning to become over baked.

Cool before cutting. I garnished the edges with grated white chocolate.

Serve it as it is or with a scoop of vanilla ice cream and enjoy.

by Pak101.com (few years ago!) / 806 views