Dark Chocolate Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Make the pastry dough: In a medium bowl, whisk together flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Gradually pour in the ice-cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Use chilled ingredients for a flaky crust.

3. 3

   Roll out the pastry dough to a thickness of about 3mm (1/8 inch). Transfer the dough to a 23cm (9-inch) tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.

4. 4

   Bake the pastry crust for 15-20 minutes, or until it is lightly golden. Allow the crust to cool completely.

   Tip: Don't overbake the crust.

5. 5

   Make the chocolate cream: In a medium saucepan, melt the dark chocolate over low heat, stirring occasionally.

6. 6

   Remove the melted chocolate from the heat and stir in the heavy cream until well combined. Let the mixture cool slightly, then stir in the large eggs one at a time, followed by the vanilla extract.

   Tip: Don't scramble the eggs.

7. 7

   Pour the chocolate cream into the cooled pastry crust and smooth the top.

8. 8

   Refrigerate the tart for at least 2 hours, or until the cream is set.

   Tip: Let the tart come to room temperature before serving.

9. 9

   Dust the tart with confectioners' sugar and top with fresh raspberries, if desired.