Ingredients:
Chocolate Pastry Dough:
1 1/8 cups all purpose flour
1/8 cup sugar
2 tbsp unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 tbsp cold unsalted butter, cut into pieces
1 egg yolk, lightly beaten
1/2 tsp vanilla extract
3 tbsp ice water
Chocolate Filling:
8 oz dark chocolate, cut into pieces
6 tbsp butter, cut into pieces
2 eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract
Directions:
1. To make the pastry dough: pulse the flour, sugar, cocoa and salt in a food processor until combined. Add the butter and pulse until mixture resembles coarse meal, about 10 seconds. Add the yolk, vanilla and water and process until mixture begins to hold together. If the dough is dry, add more water.
2. Shape the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
3. Then, roll out the dough and line a tart pan, making sure you press it well into the pan. Prick the dough with a fork and bake in a preheated oven at 340 degrees for about 17-20 minutes. Let it cool.
4. To make the filling: melt the chocolate and butter in a pan over low heat, stirring until smooth. Then remove from the heat and let it cool for 5 minutes.
5. Whisk together the eggs, cream, sugar, and vanilla in a bowl. Whisk the chocolate mixture into the egg mixture until combined.
6. Pour the filling into the cooled crust. Bake until the filling 1 inch from the crust is fully set and slightly puffed and the center is a bit wobbly. This should take about 25 minutes. The center will continue to set as it cools.
7. Top with powdered sugar or serve alongside ice cream and strawberries.
