PASTRY: combine the flour, sugar, and salt in a large mixing bowl. Add the butter mix until resembles coarse crumbs. Work in the egg yolk and the ice water to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees F. Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Lay it inside a 9-inch tart pan. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. Shave off the excess hanging dough with a knife.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Poke the dough multiple times to allow air release while baking.

Bake for 30 minutes, or until lightly golden but not brown. Set aside to cool and lower the oven temperature to 325 degrees F.

FILLING: Heat the heavy cream and milk in a pot over medium-low heat, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.

Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy.

If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting. I served mine with whipped cream and raspberries!