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1
First, make the tart crust.
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2
Melt the butter in a microwave.
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3
Combine the dry ingredients in a bowl and mix with a whisk.
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4
You can also sift the dry ingredients instead.
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5
Add the melted butter to the bowl and mix while pressing the dry ingredients into the butter.
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6
Don't knead it.
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7
Add a little milk at a time while mixing.
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8
Once it comes together, stop adding the milk.
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9
Once it comes together, let chill in the refrigerator for about 30 minutes.
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10
Place on a dusted surface and roll out to bigger than the tart pan.
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11
Roll the rolling pin over the top of the tart to cut off the excess dough.
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12
Use a fork to poke holes in the bottom.
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13
Bake in an oven preheated to 180F Celsius for 20 minutes.
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14
Make the chocolate filling.
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15
Preheat the oven to 160F Celsius.
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16
Combine the heavy cream, chocolate, and butter in a bowl and melt in a double burner.
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17
Add the beaten egg a little bit at a time to the chocolate and mix well.
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18
Don't beat it.
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19
Pour the white chocolate filling into the baked tart crust and bake at 160F Celsius for 15 minutes.
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20
Make the glaze.
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21
Soak the gelatin in 2 teaspoons of water.
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22
Combine the sugar and cocoa powder in a bowl and mix well.
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23
Add the water a little at a time to dissolve.
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24
Add the heavy cream and mix until smooth.
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25
Transfer to the pot through a strainer, turn the heat on low, and bring to a boil.
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26
Simmer for a short time.
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27
Add the chocolate and melt.
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28
Turn off the heat, let sit for a bit to cool, add the gelatin and dissolve.
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29
Top the tart with the glaze and chill in the refrigerator for about 1 hour.
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30
It's done.
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31
It looks like it'd be bitter, but the inside has a nice, sweet, chocolate filling It's quite different, isn't it?
