Step‑by‑Step Instructions

• In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, and salt until blended. Cut in the cold butter until mixtures resemble coarse crumbs.
• Add egg and egg yolk to the mixture, mixing gently until dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
• Preheat oven to 180°C (350°F). Grease tart pan.
• Roll out dough on a floured surface until ¼-inch thick. Transfer to tart pan and fit it snugly. Prick bottom with a fork.
• Bake tart shell for about 15 minutes or until set.
• Heat milk in a saucepan over medium heat. In a bowl, whisk together egg yolks, sugar, and flour.
• Pour hot milk into egg mixture slowly, whisking constantly. Return mixture to saucepan and cook until thickened.
• Stir in dark chocolate until melted and smooth.
• Pour chocolate filling into cooled tart shell, spread if needed, and allow to cool.
• Cover and chill in the refrigerator for at least 30 minutes.
• Garnish with chocolate shavings or nuts, then slice and serve.