Directions

Step 1: Create the dough

Place the butter, sugar and egg yolks in a food processor, and pulse until blended. Then add the flour and pulse again until the dough forms a ball. Shape the dough into a disk, wrap it tightly in plastic wrap and refrigerate for at least one hour or overnight.

Step 2: Shape the dough to the pan

On a lightly floured surface, roll dough into a 1/8-inch-thick circle. Transfer the dough to your tart pan and trim the edges. Refrigerate for one hour.

Step 3: Parbake the dough

Preheat your oven to 325°F. Line your unpricked crust with a double thickness of foil. Fill with pie weights (dried beans or uncooked rice also works here) and bake on a lower oven rack until the edge of the dough is light golden brown, about 15 to 20 minutes.

Remove foil and weights, and bake until the bottom is golden brown, about three to six minutes longer. Cool on a wire rack.

Step 4: Mix the filling

Increase the oven temperature to 400°. While the oven heat rises, create the filling. Place the chopped chocolate in a large bowl. In a small saucepan, bring heavy cream just to a boil. Remove from heat before it becomes a rolling boil and pour it over the chocolate. Let this mixture stand for two minutes.

Stir until smooth and let it cool slightly, then whisk in the eggs. Add the filling to the crust once the eggs are incorporated.