French Chocolate Tart with a Silky Baked Ganache

What you need

• 250 g (2 cups) plain flour, plus extra for rolling
• 5 tbsp sugar, 3 tbsp for the pastry, 2 tbsp for the filling
• 1/2 tsp fine salt, divided
• 170 g (3/4 cup (1 1/2 sticks)) cold unsalted butter, diced
• 3 tbsp ice water, plus more if needed
• 240 ml (1 cup) heavy cream
• 120 ml (1/2 cup) whole milk
• 300 g (10.5 oz) dark chocolate, 60-70% cocoa, finely chopped
• 2 large eggs, at room temperature

Method

Restated from the original video

1. 1

   Whisk the flour, 3 tbsp of the sugar and half the salt in a large bowl.

2. 2

   Rub in the butter with your fingertips until the mix looks like coarse crumbs with a few larger lumps left.

3. 3

   Sprinkle in the water 1 tbsp at a time, pressing the crumbs together, until the dough holds when squeezed.

4. 4

   Flatten the dough into a disc, wrap it and chill for 30 min.

5. 5

   Roll it out on a floured surface into a 30 cm (12 in) round about 4 mm thick.

6. 6

   Lift it into a 23 cm (9 in) loose-bottomed tart pan, push it into the fluted edge and trim the overhang. Freeze for 15 min.

7. 7

   Heat the oven to 180 °C (350 °F).

8. 8

   Prick the base with a fork, line it with baking paper and fill with pie weights. Bake until the rim is pale gold, about 20 min.

9. 9

   Lift out the paper and weights and bake until the base looks dry, 5 min more. Keep the oven on.

10. 10

    Warm the cream and milk in a saucepan until steaming. Take it off the heat, add the chocolate and leave for 2 min.

11. 11

    Stir gently until smooth, then stir in the remaining sugar and salt.

12. 12

    Beat the eggs in a small bowl and whisk them into the chocolate until glossy, trying not to whip in air.

13. 13

    Pour the filling into the warm shell and bake until the edge is set but the center still trembles when nudged, 12-15 min. Take it out at once if the surface starts to crack.

14. 14

    Cool on a rack until the filling sets, at least 2 h. Serve at cool room temperature.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.