Taken from One Bowl Baking by Yvonne Ruperti (£14.99; Running Press)
Ingredients
Crust
:
- 1/2 cup (2½ ounces or 70 grams) all-purpose flour
- 1/2 cup (2 ounces or 55 grams) confectioners’ sugar
- 1/8 teaspoon salt
- 4 tablespoons (2 ounces or 55 grams) unsalted butter, softened, plus more for greasing the pan
Filling:
- 8 ounces (225 grams) bittersweet chocolate, finely chopped
- 2/3 cup (160 ml) heavy cream
- 2/3 cup (160 ml) whole milk
- 1 tablespoon confectioners’ sugar
- 1 large egg
- 1 large yolk
- 1/8 teaspoon sea salt, for garnish
You will need:
- a 9-inch tart pan with a removable bottom
Method
Place an oven rack in the middle position. Preheat the oven to 350°F (180°C). Lightly butter the sides and bottom of a 9-inch tart pan with a removable bottom
To make the crust: In a large heatproof bowl, combine the flour, sugar, and salt. Mix in the softened butter with your fingertips until the mixture forms moist crumbs. Firmly press the crumbs into the bottom of the pan. Wipe out the bowl
Bake the crust until golden brown at the edges, and set in the middle, about 10 to 12 minutes. Remove from the oven and place on a baking sheet
To make the filling: In the same large bowl, heat the chocolate with the cream and milk, stirring, until the chocolate is melted and the mixture is smooth. Whisk in the sugar, egg, and yolk until smooth
Carefully pour the filling into the crust and set the baking sheet (with pan) back in the oven. Bake until just set, about 20 minutes. Let the tart cool on a wire rack for 30 minutes, then chill until fully set, about 1 to 2 hours. Gently push the bottom of the tart up and out of the pan (use a knife to loosen from the sides if necessary)
Sprinkle with sea salt before serving.