DIRECTIONS:

CRUST

Step 1

Preheat oven to 350 F, grease and line baking pan bottom and sides with parchment paper (enough to have 1-2” outside pan), set aside

Step 2
In a food processor, add flour, cane sugar, cocoa, and salt, and pulse until evenly combined.

Step 3
Add cold butter and pulse until it looks like sand

Step 4
Add yolk, and pulse until it looks like clumpy sand

Step 5
Grease the parchment paper bottom and sides inside the pan

Step 6
Place dough into the pan, and spread evenly into the bottom of the pan.  Use a lightly floured straight-sided measuring cup to help press the dough into the sides and corners of the pan

Step 7
Bake 25 minutes, should be fully cooked, press with a measuring cup if needed.  Cool

FILLING

Step 1

Reduce oven to 325 F

Step 2
Use a serrated knife and finely chop chocolate into small pieces. Place in medium bowl and set aside

Step 3
In small pot heat cream until it starts to bubble at the sides of the pan

Step 4
Pour cream directly over chocolate in bowl and don’t mix for 3-4 minutes

Step 5
After the 3-4 minutes, whisk cream and chocolate until smooth

Step 6
Whisk butter while the mixture is still warm and combine

Step 7
Add egg whisk, and combine 

Step 8
Add milk whisk, and combine

Step 9
Bake for 25 minutes, reduce the oven to 300F and bake for another 20-25 minutes.  The center should have the slightest giggle in the middle

Step 10
Let Cool

GLAZE

Step 1

Bloom gelatine with 3 tbsp water, set aside 

Step 2
Combine cane sugar, cream, water and cocoa in small pot and mix well

Step 3
Bring to a boil, low flame about 2 minutes

Step 4
Turn the heat off and add gelatine and whisk well

Step 5
Let sit until slightly warm, almost room temperature and pour glaze in the center of the tart, then tilt the tart around to allow the glaze to run evenly to the edges

Step 6
Let stand until the glaze is set, about 1 hour

Step 7
Slice into desired shapes/portions

Step 8
Garnish with favorite toppings and serve at room temperature

Step 9
Can be stored in refrigerator for up to 3 days