Chocolate tart

Ingredients:

Tart crust

• 2 cups premium flour + extra for dusting
• 3 tablespoons of sugar
• 1/4 teaspoon salt
• 165g unsalted butter, chilled and cut into small pieces
• 1 large egg, separate the yolk from the white
• 2 tbsp ice water + more as needed

Filling

• 1 cup heavy cream
• 0.5 cups of milk
• 280 g semi-sweet chocolate, chopped
• 2 tablespoons of sugar
• 1/4 teaspoon salt
• 2 large eggs at room temperature

Preparation:

1. Cake:
   In a large bowl, combine the flour, sugar, and salt. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center of the dough. In a small bowl, combine the egg yolk with ice water; pour it into the well and knead the dough until it begins to come together and is not too wet or sticky. Squeeze a small amount of dough in your hand; if it crumbles, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2. Roll the dough out on a lightly floured surface into a 12-inch (30 cm) circle about 0.5 cm thick. Carefully drape the dough over a rolling pin (this takes practice) and transfer it to a 9-inch (22 cm) tart pan with a removable bottom. Press the dough into the pan so it fits snugly, pressing the edges into the sides of the pan. It's important to press the dough evenly into every corner, especially the fluted edges. Trim off any excess dough with a knife. Refrigerate the dough for 15 minutes to rest.
3. Preheat oven to 175°C.
4. Place the tart pan on a sturdy baking sheet so it's easy to move in and out of the oven. Line the dough with aluminum foil and add pie weights or dried beans to prevent the dough from puffing up during baking. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly brush the crust with beaten egg white. Return the tart to the oven and continue baking for another 8 minutes, until the crust is golden brown but not darker. Remember that the tart will be baked again with the filling. The crust should be light in color to prevent burning during the second baking. Set the crust aside and let it cool. Reduce the oven temperature to 160°C.
5. Filling:
   In a saucepan over medium heat, heat the heavy cream and milk until just below a simmer. Remove from heat, add the chopped chocolate, and stir until smooth. Add the sugar and salt and whisk. Whisk the eggs in a small bowl until fully combined, then add them to the chocolate mixture; stir. Pour the filling into the cooled crust and bake at 325°F (160°C) for 15-20 minutes, until the filling is set and the surface is glossy. If you notice any bubbles or cracks forming on the surface of the tart, remove it from the oven immediately to prevent it from burning. Cool and slice.