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1
Make the crust.
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2
First, chill all the ingredients, except for the filling ingredients, in the refrigerator.
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3
Second, poke the egg yolk with a fork and heat in the microwave (500 W) for about 40 seconds.
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4
Once cooled, slice it into small pieces.
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5
Run all the ingredients through a food processor until it becomes smooth.
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6
For me, this took about 15 seconds.
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7
Add the water and vanilla and mix until thick.
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8
Clump the mixture together, wrap with plastic wrap, and chill in the freezer for 15 minutes.
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9
Note: If you put this tart crust dough into a sealable bag, it will last about 2 months.
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10
When you want to use it, thaw and return to room temperature.
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11
Once cooled, remove from the refrigerator and the wrap.
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12
Now, sandwich between two pieces of plastic wrap and roll it out until it is bigger than the tart pan.
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13
Line the tart pan with the dough.
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14
When baking, it will shrink a bit, so make sure the dough hangs off the sides a bit.
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15
Poke the surface all over with a fork.
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16
Before baking the entire tart with all the fillings, chill in the refrigerator for 30 minutes.
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17
In an oven preheated to 180C for 13-15 minutes to blind bake.
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18
Filling: Pour the cream into a pot and heat on low heat until it becomes about body temperature.
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19
Add the chocolate and melt it into the cream.
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20
Next, use an ice water bath to cool the mixture while stirring with a spatula.
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21
When cooled, mix in the beaten egg.
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22
Pour the mixture into the crust and bake at 180C for 20 minutes.
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23
Cool in the refrigerator for 2 to 3 hours.
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24
Sprinkle sifted cocoa powder on top as desired.
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25
Enjoy.
