Recipe: Chocolate Tart

Preparation of the sweet pastry:

1- Soften the butter in the mixer bowl or in a bowl, add the sugar and egg yolks one by one. Add the flour gradually. Knead the dough and form it into a ball; wrap it in plastic film and let it rest in the refrigerator for 10 minutes.

2- After this rest, roll out the dough to 2 mm thickness then line the ring, taking care to let the edges of the dough extend 2cm beyond the ring.

3- Preheat your oven to 160° then bake for 5 minutes. When the dough is "blanched" neatly trim the edges of the ring then finish cooking until the dough is well golden.

4- Then reserve at room temperature. Do not remove the tart from the ring!
Preparation of the chocolate ganache:

5- Combine in a saucepan; the milk, cream and butter cut into small pieces.

6- Bring to a boil then pour the mixture over the chocolate. Mix gently to avoid creating too many air bubbles.

7- Beat the 2 whole eggs in a small bowl, add them to the mixture then strain through a fine sieve (before putting it through a chinois strainer). Reserve at room temperature.
Cooking and preparation of the tart:

8- Preheat the oven to 220°.

9- Place the tart on a baking sheet with parchment paper. Leave the ring around the tart. Turn off the oven.

10- Pour the ganache into the tart shell, up to the edge (use a small torch to remove air bubbles).

11- Close the oven, let bake for 15 minutes. Check the cooking by tapping lightly, the tart should be slightly trembling, otherwise put it back in the oven for another 5 minutes.

12- Remove the tart from the oven and