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1
Place the flour, cocoa, sugar, salt and butter in a stand mixer and beat on low speed until it resembles coarse crumbs or has the appearance of wet sand.
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2
In a separate bowl, combine the egg, heavy cream and vanilla extract and whisk until blended.
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3
Add the wet mixture to the dry mixture and mix just until combined, about 20 seconds.
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4
Remove the dough from the cake mixer and spread on a clean work surface.
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5
Knead until well incorporated and wrap with plastic wrap and chill for about 1 hour.
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6
Preheat the oven to 375 degrees F.
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7
Remove the dough from the refrigerator and bring to room temperature, about 15 minutes.
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8
Sprinkle a clean work surface with flour and roll the dough out to a 14-inch circle.
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9
Lay the dough into an 11-inch tart shell with a removable bottom.
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10
The dough is fragile and will crumble; don't be alarmed.
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11
Just pinch the separated pieces back together and press into the bottom and sides of the tart pan.
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12
Line the tart shell with parchment paper and add pie weights.
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13
Blind-bake the dough for 10 minutes, remove the pie weights and parchment paper from the pan and return the pan to the oven to bake an additional 5 minutes.
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14
Remove and allow to cool completely before adding the filling mixture.
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15
Set a medium stainless steel bowl over a 2-quart pan with 2 cups of water in it.
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16
Set the heat to medium-low and add the butter and chocolate to the pan.
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17
Cook, stirring occasionally, until the chocolate and butter are thoroughly melted.
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18
Remove from the heat.
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19
In a standing mixer combine the eggs and sugar and beat, using a whip attachment on medium speed, until pale yellow and thick, about 1 minute.
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20
Fold the melted chocolate and flour into the egg mixture and pour into the prepared tart shell.
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21
Place in the oven and bake until the batter is set, 18 to 20 minutes.
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22
Allow to completely cool before serving.
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23
Heat the heavy cream, coconut milk and whole milk in a heavy-bottomed saucepan over medium heat.
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24
Place the eggs and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved.
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25
Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
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26
Add the egg mixture to the saucepan with the cream mixture, lower the heat slightly, and cook, stirring constantly with a whisk or wooden spoon, until the custard has thickened enough to coat the back of a spoon, 4 to 5 minutes.
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27
Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl.
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28
Place the bowl in another bowl half-filled with ice and water.
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29
Stir occasionally until chilled.
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30
Pour the chilled custard into an ice cream machine and process according to the manufacturer's instructions until frozen.
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31
Transfer to an airtight container and freeze until ready to serve.
