- Grease a 25 cm tart tin. Roll your rested pastry out into a large disc 3 mm thick, and gently lay it over the tin. Use your thumbs to press the pastry into the corners of the tin, leaving the edges overhanging a little to allow for some shrinkage. Keep any excess pastry for another use, wrapped and refrigerated. Refrigerate the lined tart case for 20 minutes and preheat the oven to 190°C.
- When the oven is hot, line the tart case with foil and fill with baking weights – granulated sugar is ideal for this because it gets right into the corners. Bake for 25 minutes and then remove the foil and baking weights. Reduce the heat to 160°C and bake for another 10 minutes, until the pastry is golden all over. Check for any gaps or cracks, and plug those with excess raw pastry. Make the egg wash by lightly whisking the egg, milk and salt together. Lightly brush the entire surface of the shell with egg wash and return it to the oven for a few more minutes. The egg wash will help create a seal to avoid leakage later on.
- When cool enough to handle, use a vegetable peeler or sharp serrated knife to trim the pastry neatly down to the edge of the tart tin. Set aside until needed.
- Preheat the oven to 110°C.
- Combine the milk and cream in a saucepan over a low–medium heat. Bring it just to a simmer, then remove from the heat and set aside to cool.
- Put the chocolate in a medium sized bowl over a saucepan of simmering water, ensuring the water doesn’t touch the bowl. Keeping the heat low, melt the chocolate, being careful not to overheat it. Once melted, remove from the heat and set aside to cool slightly.
- Lightly beat the eggs in a small bowl, and then add to the melted chocolate. Whisk to combine and then add the cooled milk and cream. Use a spatula to bring it all together and then transfer the mixture into a jug.
- Place your empty tart shell on a tray on the middle shelf of the oven. Slowly pour the mixture into the shell, right to the top. Gently close the oven door and bake for 30 minutes. Check the tart and carefully turn the tin to get an even bake, then bake for another 15–20 minutes, until just set. Keep a close eye on it towards the end of the bake. You are looking for a slight wobble in the centre of the tart – the residual heat will finish it off out of the oven.
- Cool for an hour on a wire rack.
- Dust the cocoa powder over the surface of the tart and sprinkle with flaky sea salt.
- Serve with a good spoonful of crème fraîche or sour cream.
- Store in an airtight container in the fridge for up to 4 days.
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