For the crust
1 1/4 cups all-purpose flour (150 g)
1/2 cup unsalted butter, cut into small pieces (100 g)
3 tablespoons cold water
All-purpose flour (for dusting)
For the filling
1/2 cup unsalted butter (100 g)
1/4 cup confectioner's sugar (45 g)
200 g bittersweet chocolate, broken into pieces
1 tablespoon vanilla extract
2 eggs
For the topping
3/4 cup heavy cream (180 ml)
2 tablespoons confectioner's sugar
For the crust
1 1/4 cups all-purpose flour (150 g)
1/2 cup unsalted butter, cut into small pieces (100 g)
3 tablespoons cold water
All-purpose flour (for dusting)
For the filling
1/2 cup unsalted butter (100 g)
1/4 cup confectioner's sugar (45 g)
200 g bittersweet chocolate, broken into pieces
1 tablespoon vanilla extract
2 eggs
For the topping
3/4 cup heavy cream (180 ml)
2 tablespoons confectioner's sugar
Prepare the crust: in a medium bowl, combine the flour and butter
Use your fingers to work the butter into the flour until it forms a crumbly mixture
Add the cold water and knead lightly with your hands
Shape into a ball and wrap in plastic wrap
Refrigerate for about 15 minutes
Preheat the oven to 180°C (medium)
Dust a flat surface with all-purpose flour
Roll out the dough and line a 25 cm diameter tart pan
Trim the edges with a knife
Poke the bottom and sides of the crust in several places with a fork
Line the crust with four overlapping squares of parchment paper
Bake in the preheated oven until the crust is firm (about 20 minutes)
Remove from the oven and discard the parchment
Continue baking until golden brown (about 10 minutes)
Let cool
Prepare the filling: in a stand mixer, beat the butter and confectioner's sugar until smooth and fluffy
Set aside
In a medium saucepan with 3 cups of water (720 ml), melt the chocolate over low heat, stirring constantly (about 10 minutes)
Remove from heat and stir in vanilla extract
Let cool
Add the melted chocolate to the butter mixture and mix delicately
With the stand mixer still running, add the eggs one at a time, beating well after each addition, until the mixture is smooth and thick
Fill the crust
Set aside
Prepare the topping: in a stand mixer, beat the heavy cream and confectioner's sugar until stiff peaks form (about 2 minutes)
Spread over the filling
Cover with plastic wrap and refrigerate until firm (about 2 hours)
Serve in the tart pan
338 calories per slice
