Second, poke the egg yolk with a fork and heat in the microwave (500 W) for about 40 seconds. Once cooled, slice it into small pieces.

Run all the ● ingredients through a food processor until it becomes smooth. For me, this took about 15 seconds.

Add the water and vanilla and mix until thick. Clump the mixture together, wrap with plastic wrap, and chill in the freezer for 15 minutes.

Note: If you put this tart crust dough into a sealable bag, it will last about 2 months. When you want to use it, thaw and return to room temperature.

Once cooled, remove from the refrigerator and the wrap. Now, sandwich between two pieces of plastic wrap and roll it out until it is bigger than the tart pan.

Line the tart pan with the dough. When baking, it will shrink a bit, so make sure the dough hangs off the sides a bit. Poke the surface all over with a fork.

Before baking the entire tart with all the fillings, chill in the refrigerator for 30 minutes. In an oven preheated to 180°C for 13-15 minutes to blind bake.

Filling: Pour the cream into a pot and heat on low heat until it becomes about body temperature. Add the chocolate and melt it into the cream.

Next, use an ice water bath to cool the mixture while stirring with a spatula. When cooled, mix in the beaten egg.

Pour the mixture into the crust and bake at 180°C for 20 minutes. Cool in the refrigerator for 2 to 3 hours.

Sprinkle sifted cocoa powder on top as desired. Enjoy.