Silky Milk Chocolate Tart with Pâte Sucrée Crust

1. Prepare the Tart Shell

Whisk together the egg and vanilla in a small bowl; set aside.

2. Create Custard Base

In a saucepan, whisk together half-and-half, egg yolks, cocoa powder (if using), and salt until smooth.

3. Combine Dry Ingredients

In a food processor, combine the flour, confectioners' sugar, and salt with two pulses.

4. Cook to Silky Consistency

Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches 170-175°F, about 5-7 minutes.

5. Integrate Butter

Add the chilled butter to the flour mixture and process until it resembles fine crumbs, about 20 seconds.

6. Melt in Chocolate

Remove from heat and quickly whisk in the chocolate and vanilla until smooth.

7. Form the Dough

With the processor running, pour in the egg mixture. Process until the dough forms a mass, approximately 18 seconds.

8. Incorporate Butter

Add the hot melted butter, whisking gently until fully incorporated.

9. Strain and Set

Strain the mixture into the cooled tart shell. Let cool for 20 minutes, then refrigerate until set, at least 2 hours.

10. Roll Out Dough

Transfer dough onto a parchment paper-lined surface. Top with another parchment sheet and roll out to the size of the baking sheet, smoothing out any wrinkles.

11. Chill the Dough

Freeze the dough until firm, about 30 minutes.

12. Shape the Shell

Cut a circle from the dough using a 9-inch tart ring and press into the bottom of a tart pan with a removable bottom. Cut remaining dough into strips for the sides, trimming to fit.

13. Pre-bake the Shell

Preheat the oven to 350°F. Freeze the shaped tart shell for 20 minutes. Bake with pie weights until golden, approximately 30 minutes, then remove weights and bake for an additional 10 minutes.