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1
Prepare a large bowl of ice water.
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2
In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat.
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3
Concurrently, in a mixing bowl, whisk eggs and sugar together.
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4
When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture.
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5
Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
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6
When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath.
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7
Stir occasionally to cool down.
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8
If there are any vanilla beans left on the pods, scrape into the anglaise.
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9
Stir to incorporate and chill sauce until ready to use.
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10
Freeze according to machine?s instructions.
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11
Sift the flour, salt and sugar into a food processor fitted with a blade.
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12
Add the butter and pulse until it resembles coarse meal, there should be pieces of butter.
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13
Add the ice water, 1 tablespoon at a time, pulsing the processor.
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14
Only add enough water until the dough just holds together (about 3 to 4 tablespoons).
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15
Wrap in plastic and put in the refrigerator for 30 minutes.
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16
Preheat oven to 375 degrees F.
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17
On a lightly floured surface, roll out dough to about 9-inch diameter.
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18
Use an 8-inch false bottom tart pan and carefully place dough into the pan.
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19
Work the dough into the corners and prick with a fork.
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20
Cover with foil and refrigerate for 30 minutes.
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21
Fill pan with pie weights, rice or beans and bake blind for 15 minutes.
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22
Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan.
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23
Pull pan out of the oven and let cool at room temperature.
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24
For the filling, bring the cream to a simmer.
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25
Pull off of the heat and add the chocolate.
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26
When chocolate is completely melted, mix well, and let cool in the refrigerator.
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27
When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated.
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28
Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes.
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29
It should still tremble in the center when lightly shaken.
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30
Let tart cool on a rack before demolding.
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31
Garnish with powdered sugar and cocoa powder.
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32
On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder.
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33
Ladle a small pool of creme anglaise.
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34
Place a slice of the tart off of the side and place 1 scoop of ice cream next to it.
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35
For the ultimate, make individual tarts.
