Steps

• Let’s prepare the pastry cream:

  Chop the dark chocolate.

  
  Heat the milk with the vanilla pod split in half lengthwise (it should not boil, just warm).

  
  In a thick-bottomed steel saucepan, beat the eggs with a hand whisk.

  
  Mix the sugar well with the cornstarch and add them gradually to the eggs, always stirring with the whisk until the mixture is smooth and homogeneous, without lumps.

  
  Remove the vanilla from the milk and add it gradually to the egg cream, never stopping to stir with the whisk.

  
  Once the mixture is well combined, transfer it to the stove over very low heat (I also use a flame spreader) and cook, stirring constantly with the whisk until the cream thickens and becomes nice and creamy. It is ready as soon as the first bubbles appear.

  
  At this point, turn off the heat, add the chopped chocolate, butter, a pinch of salt, and mix well and energetically to melt the chocolate and make the cream nice and creamy.

  
  Then cover with cling film in contact, so that it covers the surface of the cream well.

  
  Let it cool.

• Let’s prepare the shortcrust pastry:

  Mix the powdered sugar with the flour, baking powder, and cocoa, all the powders must be sifted.

  
  Place the mixture obtained as a well on a pastry board, make a well in the center where you put the butter cut into small pieces and a pinch of salt, knead with your fingertips until you get a crumbly dough.

  Add the eggs and knead quickly with your hands until you form a smooth and homogeneous dough.

  
  Form a ball and put it in a clean tea towel or cling film and place it in the fridge until needed.

• Let’s prepare the tart:

  Once the pastry cream is well chilled, we can prepare our tart.

  
  Butter a 9.5-inch tart pan.

  
  Preheat the oven to 350°F static and place the rack on the lower part of the oven (the shelf just above the oven base).

  
  On a lightly floured pastry board, roll out 3/4 of the shortcrust pastry into a large sheet and cover the pan, including the edges, remove the extra dough and poke the base with a fork.

  Take the pastry cream and mix it well.

  
  Fill the entire inner surface of the pan with the pastry cream.

  
  Knead the remaining shortcrust pastry together and roll it out into a thin long sheet.

  With a pastry cutter, cut strips to use for decorating the surface of the tart.

  
  Bake in the hot oven until it cooks (about 35 minutes, depending on your oven).

  
  Let it cool before serving.

  

• Let’s prepare the pastry cream:

  Put the chopped chocolate in the bowl for 30 secspeed 5, set it aside in a small bowl.

  
  Without washing the bowl, put the sugar with the vanilla seeds inside for 20 secspeed 7.

  
  Add the cornstarch for 20 secspeed 2.

  
  Add the eggs and milk for 7 minutes195°Fspeed 4.

  
  Add a pinch of salt, the chopped chocolate, and the butter for 30 secspeed 3.

  
  Scrape down the sides, pour the mixture into a ceramic or glass bowl, and cover with cling film in contact, so that it covers the surface well.

  
  Let it cool.

• Let’s prepare the shortcrust pastry:

  Put the flour, cocoa, baking powder, and sugar in the bowl for 3 secspeed 3.

  
  Add the butter in pieces for 10 secspeed 3.

  Add the pinch of salt and the eggs and work for 20 secspeed 5.

  
  Turn off the food processor and lightly work the obtained dough with your hands forming a ball, then put it in a clean tea towel or cling film and store it in the fridge until ready to use.

• Let’s prepare the tart:
  Once the pastry cream is well chilled, we can prepare our tart.
  
  Butter a 9.5-inch tart pan.
  
  Preheat the oven to 350°F static and place the rack on the lower part of the oven (the shelf just above the oven base).
  
  On a lightly floured pastry board, roll out 3/4 of the shortcrust pastry into a large sheet and cover the pan, including the edges, remove the extra dough and poke the base with a fork.
  Take the pastry cream and mix it well.
  
  Fill the entire inner surface of the pan with the pastry cream.
  
  Knead the remaining shortcrust pastry together and roll it out into a thin long sheet.
  With a pastry cutter, cut strips to use for decorating the surface of the tart.
  
  Bake in the hot oven until it cooks (about 35 minutes, depending on your oven).
  
  Let it cool before serving.

  

• The chocolate cream tart is ready to be enjoyed… Enjoy your dessert!

  Try all my tarts, find the recipes CLICKING HERE.

  For an extra idea, you can flavor the cream with 2 tablespoons of rum.

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