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1
To make the crust dough, cream the butter in the bowl of an electric mixer fitted with the paddle attachment at medium speed for a minute or two.
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2
Stop the mixer and switch to the whisk attachment.
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3
Slowly add the sugars and mix at medium speed until light and fluffy, then add the eggs, one at a time, mixing until incorporated after each addition.
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4
Add the flour slowly, then the vanilla, salt, chocolate chips, and nuts, mixing until blended.
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5
Cover and chill for at least 20 minutes.
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6
Lightly flour a cool rolling surface such as a marble tabletop.
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7
No marble tabletop?
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8
Just flip over a baking sheet, and flour it generously or lightly flour a big piece of parchment paper or silicone baking mat.
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9
Place the dough on the floured surface, lightly flour the top, and roll it with a rolling pin until just under 1/2 inch thick.
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10
No rolling pin?
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11
Flatten the dough as thinly as you can with your hands.
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12
Maneuver the flattened dough into a 9 or 10-inch tart or pie pan.
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13
One way to do this is to lift under the dough with a big spatula and slip the pan under the dough.
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14
Dont worry if the dough breaksyou can pinch it back together.
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15
Once the dough is in the pan, smooth it out and flatten it with your hands and press it against the edges of the tart pan.
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16
Use scissors to trim any excess pieces that hang over the sides (you can save these scraps and bake them as cookies later).
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17
Cover the dough with plastic wrap or aluminum foil and return it to the refrigerator.
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18
Preheat oven to 300F.
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19
To make the filling, melt the dark and milk chocolates and butter together in a stainless steel bowl over a saucepan of simmering water.
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20
In a medium bowl, whisk together the eggs, brown sugar, salt, and vanilla extract and set aside.
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21
In a small saucepan, heat the milk and cream to a scald.
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22
Slowly add the milk mixture into the egg mixture while stirring briskly.
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23
Once the mixture is smooth, stir in the chocolate mixture and let cool to close to room temperature.
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24
This is your custard.
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25
Remove the tart pan from the refrigerator, unwrap it, and put it on a baking sheet.
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26
Carefully pour the custard into the tart shell.
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27
Place the full tart pan into the hot oven.
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28
Take a standard cake pan and fill it halfway up with room temperature water.
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29
Place that pan next to the sheet pan in the oven to provide extra moisture for the tart while it bakes.
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30
Bake about 40 minutes.
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31
Youll see the cookie shell firm up and turn golden brown, and if you shake the pan a little youll notice the custard moves as a solid, not a liquid.
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32
If it still wiggles like a liquid, give it another 5 minutes and try again.
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33
When the cookie is golden brown and the center is solid, remove the pan from the oven.
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34
Allow to cool to room temperature, then chill in the refrigerator for at least an hour.
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35
Serve cold or at room temperature.
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36
Slice with a big knife or pie cutter, and top each slice with a small scoop of whipped cream.
