Tartlette au Chocolat (Chocolate Tart) Recipe

Make the tart shell: Cream together butter and confectioners' sugar until mixture is smooth and pale. Add egg yolks and vanilla. Beat well. Add the flour and cocoa powder all at once and mix until just combined. 

Shape dough into a ball and flatten into a disc. Wrap in plastic. Chill until firm, at least 2 hours. 

Roll and press the dough into a 10-inch tart pan. Prick bottom of tart shell all over with a fork. Freeze tart shell for 30 minutes. Meanwhile, preheat oven to 325ºF.

Remove tart shell from the freezer and bake until golden but not too brown, about 10 minutes. Cool shell completely on a rack. Set aside.

Make the chocolate filling: Preheat oven to 375ºF. Cut the chocolate into small pieces. Boil the heavy cream, and pour over the chocolates pieces. Mix and let cool. Set aside. Beat the eggs with the milk, and fold into the chocolate mixture. Pour the chocolate filling into the tart shell and bake until set, about 15 minutes.

Make the chocolate glaze: Bring cream to a boil in a saucepan. Pour over chopped chocolates. Let it sit for 2 minutes, then whisk to smooth.

Pour glaze over the tart while still warm. Let the glaze set at room temperature before serving. Top with fresh strawberry slices, if desired.