Cum Tart

1.In a food processor, combine the all-purpose flour, granulated sugar, and salt. Add the cold cubed butter and process until mixture resembles coarse crumbs.

2.In a small bowl, whisk together the egg yolk and ice water. Add the egg yolk mixture to the food processor and pulse until the dough comes together. If the dough is too dry, add more ice water, 1 tablespoon at a time.

3.Transfer the dough onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

4.Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork.

5.Bake the crust in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and let it cool completely.

6.In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until the chocolate is melted and the mixture is smooth.

7.In a separate bowl, whisk together the egg yolks, granulated sugar, and salt. Gradually pour the chocolate mixture into the egg mixture, whisking constantly.

8.Pour the chocolate filling into the cooled crust and spread it evenly. Refrigerate for at least 4 hours, or until set.

9.In a chilled bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

10.Pipe or spread the whipped cream onto the chilled tart. Dust with cocoa powder and sprinkle with chocolate shavings for decoration.

11.Serve chilled and enjoy!