Instructions:
- Prepare the Tart Crust:
- In a large mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk with 2 tablespoons of cold water. Add this mixture to the dough and stir until it comes together. If the dough is too dry, add an extra tablespoon of cold water.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out and Bake the Crust:
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Gently press the dough into the pan, trimming the edges as needed.
- Prick the bottom of the crust with a fork and line it with parchment paper or foil. Fill with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-10 minutes, until the crust is fully baked. Let it cool completely.
- Prepare the Chocolate Cream Filling:
- In a medium saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. Remove from heat.
- In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F/75°C). Do not let it boil.
- Remove from heat and stir in the chopped dark chocolate, vanilla extract, and a pinch of salt. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Fill the Tart:
- Pour the warm chocolate cream filling into the cooled tart crust, smoothing the top with a spatula. Let the tart cool to room temperature, then refrigerate for at least 2 hours to set the filling.
- Serve:
- Once set, remove the tart from the fridge and let it sit at room temperature for a few minutes before serving. You can garnish with whipped cream, chocolate shavings, or fresh berries if desired.
This Tarta de Chocolate Rellena de Crema de Chocolate is an indulgent dessert that’s perfect for special occasions or whenever you need a rich chocolate treat. Enjoy!