Rustic Chocolate Tart

                       When I was little I had amazing chance to spend every holiday in a countryside. With my sister we could play all day long, not care about anything. I felt safe and careless. We had no idea about a real world out there, and it seems to be the right of childhood. Those days were also strong connected with food. We had as many fresh veggies and fruits as we like. Fresh milk take straight from grandma's cow. Real eggs. Those dishes that make us happy. Thick slice of old-fashioned bread, just with homemade butter and salt. Leftover dinner potatoes, fried later in the evening for supper, eaten together with two forks from one pan.

Those things were super simple, but we didn't know or need anything else. 

There are few things in culinary world that are take for granted. First - the simpler dish the best way to show the real taste of a product, and second - that anything made with chocolate is better than the same dish without it (of course I exaggerate, bu you get the idea). That's why this pie is so amazing. It incorporate simple pleasure and pure taste. Rich, gooey filling with crispy and light crust. It doesn't need any decoration, any things inside....no, it is pure perfection.




Rustic Chocolate Tart 


For crust:
400 grams (1 and 1/2 cup) of flour
200 grams ( in Poland - one stick ) of butter 
100-120 grams of sugar
1 real egg yolk ( those with 0 or 1 number printed on them )
optional : 1 tablespoon of thick cream ( I used 18% ) 


For filling:
200grams of good chocolate ( Godiva would be wonderful, but I ended up with surprising good Milk bars)
3 tablespoon of good, unsweetened cocoa
100ml of sweet cream
1 big egg or 2 small
Pinch of sea salt
optional : use some muscavado sugar if it's too strong taste for you. I didn't.


Preheat oven 180C/350F.
Mix four and cold butter to make crumbs ( by hands ). Beat egg yolk with sugar until it change color from yellow to more white shade. Add egg mixture to your crumbs and if it still too dry - add cream. Roll it in a circle and put in your tin tart. Cool in a fridge for half an hour.
Make filling. Put some deep pot with about 2 inches of water on a heat and bring it to boil. Now take some bowl and put it on the pot. Break chocolate into a small pieces and put them in a bowl. Stir occasionally until they totally blend. Add cocoa. Now pour sweet cream inside. Now, very important, key ingredient - sea salt. It change your filling completely. Playing with your mouth and showing whole different level of chocolate sweetness.
The last point is to beat egg in a cup and gradually add some chocolate. Just add one teaspoon and beat in a cup. Then another, and another, and another. Continue it until the egg mixture will be warm enough, so when you add it in a bowl of chocolate-cream mix, you will not end up with chocolate scramble eggs (which also could be fantastic, but it's not a point today). Take you crust from he fringe. Pour filling mixture on it and bake for 40 minutes or until you will see that a base is browning too much. Cool a little. Serve with just a spoon of thick, sweet cream and small cup of espresso coffee.