Light Chocolate Tart

📝 Ingredients

• 1 roll of shortcrust pastry (about 230 g)
• 200 g dark chocolate, 70 % cocoa
• 200 ml semi-skimmed milk
• 2 eggs
• 20 g caster sugar
• 1 pinch of salt
• 1 tsp unsweetened cocoa powder

🍴 Utensils

• 24 cm tart tin
• Baking beans or dried pulses
• Saucepan
• Mixing bowl
• Spatula
• Small sieve

📖 Steps

1. Preheat the oven to 180 °C. Unroll the shortcrust pastry into the tin with its baking paper, press it well into the corners and trim off any overhang. Prick the base with a fork every 2 cm and put the tin in the fridge for 15 minutes so the pastry doesn't shrink.
2. Lay a sheet of baking paper over the pastry and fill it with baking beans or dried pulses right up to the top of the sides. Bake for 15 minutes, remove the paper and weights, then bake for another 8 to 10 minutes, until the base is dry and golden.
3. Take out the tart case and lower the oven to 150 °C. Break the chocolate into small pieces in a mixing bowl. In a saucepan, bring the milk to a simmer with the sugar and salt, stirring to dissolve the sugar.
4. Pour the hot milk over the chocolate in three additions, stirring with the spatula in small circles from the centre after each one, until you have a smooth, glossy ganache. Leave to cool for 5 minutes: if it's too hot, it will cook the eggs.
5. Beat the eggs with a fork in a bowl without making them frothy, then stir them into the warm ganache, mixing gently until the mixture is smooth. Avoid an electric whisk: air bubbles would leave holes in the surface.
6. Pour the chocolate mixture into the baked tart case, without going over the edges. Gently tap the tin on the work surface to smooth the top and bring up any last bubbles.
7. Bake for 20 to 25 minutes at 150 °C. The tart is ready when the edges are set but the centre still wobbles slightly when you move the tin. Don't bake it any longer, or the filling will turn dry and grainy.
8. Leave to cool for 30 minutes at room temperature, then for at least 1 hour in the fridge so the filling firms up. Take the tart out 20 minutes before serving, dust with cocoa through a small sieve and cut into 8 slices with a knife dipped in hot water.