Method: mix together the butter and Ã‚Â½ the flour and a pinch of salt. Sieve the remaining flour with the cocoa powder and the icing sugar. Add to the butter mix and mix until homogenous. Add the egg and mix as little as possible. Refrigerate for a few hours Later roll your tart and bake blind at 170 degres Celsius.
Method: beat the eggs and sugar together for ten minutes until light and fluffy. Boil the cream and milk together and pour over the chopped chocolate, mix well. Fold carefully the sabayon mixture into the chocolate mixture until incorporated. Deposit the chocolate mixture into the cooked tart case Pre-heat oven at 120 degres and bake the tart for 7 to 9 minutes at 110 degres Celsius. Leave to cool. Cut with a knife dip in hot water
The key for this tart to be a success is not to overcook it, variation can happen depending on the type of oven, so I would suggest to cook less than more.
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