Chocolate Tart

For the chocolate tart, first sift flour and cocoa powder into a large enough bowl and mix with salt and sugar. Add the cold butter in flakes. Mix everything quickly between your fingers to form a crumbly mass.

Whisk the egg and milk, add to the mixture and quickly mix the whole thing into a smooth dough (do not knead, otherwise the dough will be tough). Wrap in plastic wrap and refrigerate for at least half an hour.

Preheat the oven to 200 °C.

Butter and lightly flour a tart pan (24 cm ø). Roll out the dough between two sheets of cling film to a thickness of about three mm and line the tin with it. Prick the bottom of the pastry regularly with a fork, cover with baking paper and weigh down with dried pulses.

Bake blind on the second rack from the bottom for 20 minutes. Remove the baking paper and the dried pulses and bake for another 15 minutes. Remove and let cool.

For the filling, slit the vanilla bean lengthwise and scrape out the pulp. Bring the pod and pulp to the boil with the whipping cream, milk and salt. Remove from heat and let steep for 5 minutes. Then remove the vanilla bean.

Break the chocolate and melt it with the butter in the milk mixture. Stir the mixture until smooth and allow to cool. Then pour onto the cooled shortcrust pastry base and leave the chocolate tart to set in the refrigerator for one night.

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