INGREDIENTS

Crust

1 1/2 cup all-purpose flour

1/2 cup Wholesome Regenerative Organic Certified® Cane Sugar

1/4 cup unsweetened dark cocoa powder

1 tsp kosher salt

8 tbsp unsalted butter, cold and cubed

1 egg yolk

Chocolate Filling

2 cup heavy cream

16 oz bittersweet chocolate

2 tbsp unsalted butter, room temperature, 1” pieces

2 egg, room temperature

1/2 cup whole milk

Chocolate Glaze

1 cup Wholesome Regenerative Organic Certified® Cane Sugar

1/2 cup water

3/4 cup unsweetened dark cocoa powder

3/4 cup cream

3 tsp gelatine powder

3 tsp water

Garnish

Sea salt, candied orange peel, pistachio, caramel, cinnamon, chili powder

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INSTRUCTIONS

Crust

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
2.  In a food processor, add flour, cane sugar, cocoa, and salt, and pulse until evenly combined.
3. Add cold butter and pulse until it looks like sand
4. Add yolk, and pulse until it looks like clumpy sand
5. Grease the parchment paper bottom and sides inside the pan
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
7. Bake 25 minutes, should be fully cooked, press with a measuring cup if needed.  Cool

Filling

1. Reduce oven to 325 F
2. Use a serrated knife and finely chop chocolate into small pieces. Place in medium bowl and set aside
3. In small pot heat cream until it starts to bubble at the sides of the pan
4. Pour cream directly over chocolate in bowl and don’t mix for 3-4 minutes
5. After the 3-4 minutes, whisk cream and chocolate until smooth
6. Whisk butter while the mixture is still warm and combine
7. Add egg whisk, and combine 
8. Add milk whisk, and combine
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
10. Let Cool

Glaze

1. Bloom gelatine with 3 tbsp water, set aside 
2. Combine cane sugar, cream, water and cocoa in small pot and mix well
3. Bring to a boil, low flame about 2 minutes
4. Turn the heat off and add gelatine and whisk well
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
6. Let stand until the glaze is set, about 1 hour
7. Slice into desired shapes/portions
8. Garnish with favorite toppings and serve at room temperature
9. Can be stored in refrigerator for up to 3 days