Chocolate Tart Draft

How I make it

Shortcrust

1. In a stand mixer, beat the butter and powdered sugar until soft.

2. Add the egg with a quarter of the flour, then the rest of the flour, and mix until a dough forms.

3. Wrap in plastic wrap and chill for 1 to 2 hours.

4. On floured parchment paper, roll the dough into a circle larger than the pan.

5. Peel off the paper, lay the dough in the pan, press it in and prick all over with a fork.

6. Bake at 350°F (180°C) for about 15 minutes, until the crust is half-baked.

Filling

1. Melt the chocolate, butter and salt together.

2. Meanwhile, whip the eggs, yolks and sugar in a stand mixer on high for 5 minutes, until light and airy.

3. Fold the two mixtures together and pour into the crust.

4. Bake at 350°F (180°C) for only about 20 minutes, until the filling is slightly cracked, barely set and soft to the touch.

Sauce and serving

1. Bring the cream and salt to a boil, pour over the chocolate and stir until melted.

2. Let the tart cool and serve each slice with a spoonful of sauce on top.