Italian Chocolate Tart (Crostata al Cioccolato)

Make the Chocolate Crust

1. To make your chocolate tart, start by placing the butter and flour into a food processor. Pulse the machine until the butter is mixed into the flour and the texture looks like fine sand.
2. Next, add the sugar, eggs, baking powder, cocoa powder, and salt to the food processor. Blend everything together until a dough starts to form and it begins to come together. Once the dough has formed, pour it onto your work surface and quickly knead it by hand until the dough is smooth and even.
3. Now, divide the dough into two portions. Take one part, weighing about 280 g (10 oz), and roll it out between two sheets of parchment paper until you have a rectangle 5 mm (0.20 inch) high. You will use this part to cut out the strips for the top of the tart. With the remaining dough, roll it into a disk with the same heigth (between two sheets of parchment paper).
4. Place both the rectangle and the disk in the fridge to rest and firm up for about 30 minutes.

Prepare the Chocolate Cream

1. While the dough is chilling, start making the chocolate cream filling. Pour the milk into a small saucepan and heat it until it’s just about to boil.
2. In a separate saucepan, mix the egg yolks with the sugar, flour, and a pinch of salt.
3. When the milk is hot, slowly add it to the egg yolk mixture, stirring constantly to avoid lumps.
4. Cook the mixture over medium heat, whisking continuously until the cream thickens. Once it has thickened, remove it from the heat and add the chocolate cut into smal pieces. Stir until they are completely melted and smooth. Cover the cream with plastic wrap, pressing it directly onto the surface, and let it cool at romm temperature.

Assemble and Bake the Tart

1. Remove the dough from the refrigerator. Use the disk to line a greased and floured pie pan with a removable bottom. Work the excess dough around the edges to thicken them. Then poke holes in the bottom with a fork, being careful not to go all the way through the dough. Use the prongs of a fork to press the edge for decoration.
2. Pour the chocolate cream filling into the tart shell and spread it evenly with a spatula or the back of a spoon.
3. Cut 1.5 cm (~½ inch) wide strips from the rectangle of dough you rolled earlier, and arrange them on top of the cream to create a lattice pattern with diamond shapes.
4. Preheat your oven (static) to 175°C (347°F). Bake the chocolate tart for 30-35 minutes, or until it’s fully cooked. Once done, take the tart out of the oven and let it cool completely.
5. Finally, remove the tart from the pan and place it on your serving plate. Now, your delicious Italian chocolate tart is ready to be enjoyed!