Chocolate Chip Vanilla Tart

Crust:

1. In a food processor with a steel blade, put flour, butter, sugar powder, vanilla and salt and process until a crumbly mixture is obtained.
2. Add the yolk and continue to process until large chunks of dough form. If the dough does not combine into large lumps – gradually add a little milk.
3. Transfer the dough to a lightly floured work surface and flatten into a disc shape.
4. Wrap in plastic wrap and cool in the refrigerator for about an hour.
5. On a floured surface roll out the dough about 3-4 mm thick and place into the pan (or individual tart molds). Make sure to form a right angle between the sides and the bottom of the crust in order for the crust edges to remain high while baking.
6. Pierce the base of the crust with a fork and cool in the freezer for about 30 minutes.
7. Preheat oven to 170 degrees.
8. Blind baking: place a small sheet of crumpled baking paper on each mini tart and fill with dry legumes or special baking weights.
9. Bake in this way for 10-12 minutes (or about 20 minutes for a large tart).
10. Remove the weights and continue to bake for another 8-10 minutes until the mini tarts are uniformly golden (or about 10-15 minutes for a large tart).
11. Cool completely at room temperature.

Chocolate filling:

1. Chop the chocolate and put in a bowl.
2. Add heavy cream and salt and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
3. Fill the baked tart shells with a thin layer of chocolate cream (about 1/3-12 of their height). Cool for about 1/2 hour in the refrigerator.

Chocolate chip vanilla pastry cream

1. In a small pot, put milk and vanilla and heat to a boil.
2. Meanwhile, mix the egg yolks, sugar and cornstarch in a bowl.
3. Strain about 1/3 of the boiling milk into the egg yolk mixture, while mixing well in order to compare temperatures.
4. Return the cream to the pot with the remaining milk, mix well and return to the stove (on medium heat) while mixing well. Continue to cook on medium heat while whisking constantly until thick pastry cream is formed.
5. Remove from the heat and transfer the cream to a flat container. Cover the surface of the cream with a heat-proof plastic wrap (to prevent crusting).
6. Cool the cream for 2-3 hours in the refrigerator until it is completely cold.
7. When the cream is cold, whisk it until it returns to the original creamy texture.
8. Add in the chopped chocolate (or mini chocolate chips) and fold until it spreads evenly in the cream.
9. Whip the heavy cream into a stable cream and fold into the pastry cream until a smooth cream is formed.
10. Transfer the cream to a piping bag fitted with a smooth 3-4 cm round piping tip and drizzle mounds of cream at the top of each tart.
11. Garnish with chocolate chips and serve.