1 1/2 cups all-purpose flour
1/3 cup cocoa powder
3 tbsp sugar
1/3 cup cold butter
1/3 cup 35% whipping cream
1 2/3 cups 35% whipping cream
8 ounces (250 grams) dark chocolate, chopped
2 tsp vanilla
- Crust: Mix dry ingredients together and cut butter into mixture until it resembles fine crumbs. Stir in whipping cream until dough clumps together. Transfer to a 10-inch tart pan and press the dough evenly on the bottom and up the sides. Prick all over with a fork; refrigerate for 15 minutes or until chilled.
- Preheat oven to 350 degrees. Bake tart shell for about 25 minutes or until firm. Let cool in pan on a rack for 10 minutes.
- Meanwhile make filling. In a saucepan, heat whipping cream over medium heat just until steaming; remove from heat. In a heatproof bowl, whisk eggs to blend. Gradually whisk in about half the cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened, about 2 minutes (do not boil.) Remove from heat; stir in chocolate and vanilla until smooth. Pour into tart shell. Chill until set, about 2 hours.
- Variations: Chocolate Cinnamon: Add 3/4 tsp cinnamon to the cream on the stove. For the Adventurous: Add 1/4 tsp ancho chili powder or 1/8 tsp cayenne pepper with cinnamon.