Here's a recipe for a classic chocolate tart, which makes frequent appearances on the menu at both Talula’s Table and Talula’s Garden, Aimee Olexy’s restaurants in Kennett Square, Pa., and Philadelphia, respectively. A lightly sweet pâte sucrée dough forms the base for a silky, creamy, just-sweet-enough chocolate filling that’s the dessert equivalent of a little black dress. For extra flair, sprinkle coarse sea salt over the top of the tart after it’s baked, or serve with whipped cream and berries.
Preheat the oven to 350 degrees.
Cream together the sugar, butter, and salt using an electric mixer. Add the egg yolks and vanilla extract. Add the flour and mix until combined. Form into a disk and refrigerate for at least 2 hours.
Lightly flour a work surface and rolling pin and roll the dough out to about 1/3-inch thickness. Form into a 10-inch tart mold with a removable bottom and refrigerate for 30 minutes. Prick with a fork and bake until light golden, about 30 minutes. Keep the oven on and reduce to 300 degrees.
Heat the cream and milk in a saucepan and bring to a simmer. Place the chocolate in a bowl and pour the mixture over the chocolate. Stir to combine. Let cool, about 10-15 minutes. Stir in the egg and salt. Pour into the prepared tart crust and bake until almost set (it should jiggle like Jell-O), about 15-20 minutes.
Serve the tart at room temperature or slightly warm with your favorite accompaniments.