I cooked...chocolate tart!

This is Tyler Florence's recipe, which can be found on Foodnetwork.com. At my first grown up job (working at the British Airways conference center) the pastry chef used to make one of these every week. I was truly addicted to this thing, I would secretly hope that the guests wouldn't ask for it so there would be more for me!

I've tried to recreate the tart a few times in the past but either used the wrong chocolate or bad pastry. This recipe seems to nail it perfectly. Enjoy!

Pastry
2 cups all-purpose flour
3 tbsp sugar
1/4 tsp salt
1 1/2 sticks unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed

Filling
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped (I used chips)
2 tbsp sugar
1/4 tsp salt
2 large eggs, at room temperature

First make the pastry. Combine the flour, sugar and salt in a large bowl, then add the butter and rub together to make breadcrumbs. You could also use a pastry blender to do this but I didn't have mine handy and the fingertip method is how we learn to make pastry in good olde Englande. Mix the egg yolk and ice water and add to the crumbs to form a dough. Form it into a disc and cover with plastic wrap and refrigerate for at least half an hour.

Once the dough has chilled, roll it out on a floured surface and line your pastry tin, then return it to the refrigerator for a further 15 minutes. I couldn't find my usual tart tin so I used a glass pie plate, but this would look much nicer if you used the correct equipment! The recipe calls for a 9 inch tart tin but you could probably go bigger with the quantity this made.

While the pastry is resting preheat the oven to 350 degrees. After your 15 minutes is up cover the pastry with parchment paper and some baking beans and bake for 30 minutes. Then remove the beans and paper and add a light coat of beaten egg white to the pastry shell, returning to the oven for a final 8 minutes. At this point, you can remove the shell from the oven and reduce the temperature to 325 degrees.

To make the filling, heat the cream and milk until lightly simmering, remove from the heat and stir in the chocolate until melted. Then add the sugar and salt and whisk to incorporate.In a separate bowl beat the eggs, then add to the chocolate mixture, stirring well. The filling can then be poured into the shell, and baked for a final 15 to 20 minutes.

The tart should be cooled completely, and then refrigerated, before serving. I also like to add a good sprinkling of powdered sugar to the top, but by the time I took the above photo the sugar had melted in to the filling! You can also sprinkle with cocoa powder if you prefer. This tart actually does taste good for days, I actually think it tastes better as it gets older!