Ingredients

Let’s Cook!

• 1
  First, make the tart crust. Melt the butter in a microwave. Combine the dry ingredients in a bowl and mix with a whisk. You can also sift the dry ingredients instead.
  
• 2
  Add the melted butter to the bowl and mix while pressing the dry ingredients into the butter. Don't knead it.
  
• 3
  Add a little milk at a time while mixing. Once it comes together, stop adding the milk.
  
• 4
  Once it comes together, let chill in the refrigerator for about 30 minutes. Place on a dusted surface and roll out to bigger than the tart pan.
  
• 5
  Roll the rolling pin over the top of the tart to cut off the excess dough. Use a fork to poke holes in the bottom. Bake in an oven preheated to 180°F Celsius for 20 minutes.
  
• 6
  Make the chocolate filling. Preheat the oven to 160°F Celsius. Combine the heavy cream, chocolate, and butter in a bowl and melt in a double burner.
  
• 7
  Add the beaten egg a little bit at a time to the chocolate and mix well. Don't beat it.
  
• 8
  Pour the white chocolate filling into the baked tart crust and bake at 160°F Celsius for 15 minutes.
  
• 9
  Make the glaze. Soak the gelatin in 2 teaspoons of water.
  
• 10
  Combine the sugar and cocoa powder in a bowl and mix well. Add the water a little at a time to dissolve.
  
• 11
  Add the heavy cream and mix until smooth.
  
• 12
  Transfer to the pot through a strainer, turn the heat on low, and bring to a boil. Simmer for a short time.
  
• 13
  Add the chocolate and melt.
  
• 14
  Turn off the heat, let sit for a bit to cool, add the gelatin and dissolve.
  
• 15
  Top the tart with the glaze and chill in the refrigerator for about 1 hour. It's done.
  
• 16
  It looks like it'd be bitter, but the inside has a nice, sweet, chocolate filling It's quite different, isn't it?