Dark Chocolate Tart

Instructions

1. Prepare the crust
   In a food processor, pulse together flour, cocoa powder, powdered sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse meal. Add egg yolk and ice water, then pulse until dough begins to come together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Blind bake the crust
   Preheat oven to 350°F (175°C). Roll out chilled dough and press into a 9-inch tart pan with removable bottom. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for 5-7 minutes more until dry. Allow to cool completely.
3. Create the ganache filling
   Place chopped chocolate in a large heatproof bowl. In a saucepan, bring heavy cream, sugar, and salt to a simmer over medium heat. Pour hot cream mixture over chocolate and let stand for 2 minutes. Gently stir until chocolate is completely melted and mixture is smooth. Let cool for 10 minutes.
4. Finish the filling
   Whisk eggs and vanilla extract in a small bowl. Gradually add to the chocolate mixture, whisking constantly until fully incorporated. The mixture should be glossy and smooth.
5. Bake the tart
   Pour the filling into the cooled tart shell. Bake at 325°F (165°C) for 20-25 minutes, until the edges are set but the center still has a slight jiggle. The filling should not be liquid but should not be completely firm. Remove from oven and cool on a wire rack for 1 hour.
6. Chill and serve
   Refrigerate the tart for at least 2 hours or overnight to allow the filling to set completely. Before serving, let stand at room temperature for 30 minutes. Garnish with a light dusting of cocoa powder, sea salt flakes, or fresh berries if desired.