Pate sucree
In bowl of food processor, pulse:
7.5 oz flour
2.7 oz powdered sugar
0.25 tsp salt
Add in 8 tbsp cold butter and pulse to combine. Combine 1 egg with 1 tsp vanilla and pulse in. Chill, then fit into 9” tart pan chill again before baking with pie weights in sprayed foil at 350 F for 30 minutes. Remove the foil and weights and bake about 10 more minutes. Cool.
Cremeux
Whisk 1 cup half-and-half with 4 egg yolks, 1 tbsp cocoa powder and scant 0.5 tsp salt. Cook over medium low heat (stirring constantly with spatula) to temp of about 170 F. Remove from heat and whisk in 12 oz chopped chocolate (used 8.8 oz Lindt classic recipe milk chocolate and the rest Guittard semi sweet chips) and 1.5 tsp vanilla. Add 10 tbsp melted butter (hot) and whisk to combine. Pour mixture through a fine mesh sieve and pour into cooled tart crust. Allow to cool at room temp and then chill for 2 hours. Serve with whipped cream.
