Pastry:

300 g of Flour
150 g of Butter (Softened at room temperature)
100 g of Confectioners sugar
1 Egg
Seeds from 1 Vanilla pot/1 tsp of Vanilla powder

Filling:

90 g og Dark Chocolate (70%)
75 g of Sugar
75 g of Butter
3 Eggs

How to:

Mix the ingredients for the pastry in a foodprocessor, standing mixer or by hand. The pastry will become slippery because of the butter, so once it’s mixed and combined, form it into a ball, film it and put it in the fridge for 30 minutes or so.

Once the pastry is firm again roll it out thinly to fit a 24 cm tart-pan. Tug the pastry in and press to secure it in the pan. Put it in the fridge again to rest. Take the tarte out of the fridge, prick the base with a fork and bake the tart for 10 minutes in your preheated oven at 160°C. While that bakes in the oven, prepare the filling.

Chop the chocolate and melt it in a pan along with the butter on low heat. Whisk the sugar and eggs until light and fluffy and combine the chocolate/butter mixture with the egg/sugar mixture, but remember to keep stirring or you’ll end up with scrambled eggs. Now take the tart out of the oven and fill it with the chocolate filling and bake for 15-20 minutes more at 160°C.

Take the tart out of the oven and let it cool down completely. Serve it with some whipped cream, ice cream or fresh berries.