For the crust, mix all ingredients together until crumbly. Pour into a 10-inch tart pan and press onto the sides first then the bottom of the pan. Bake in the oven for 20 minutes then set in the middle of a roasting pan while prepping the filling.
Turn the oven down to 350.
For the chocolate custard, place the half and half and vanilla into a small saucepan and place over medium heat until steaming but not boiling.
In a medium bowl, whisk the cocoa powder, egg yolks, and sugar together. Mix in the melted chocolate. Add in a small splash of the warmed half and half and mix into a paste. Add in the rest of the warmed half and half and mix until combined.
Place the roasting pan with the crust in the center rack. Pour in the custard mix. Remove any of the bubbles by blowing with a butane torch. Fill the roasting pan with hot water up to half of the tart, lightly cover with foil. Bake for 25-30 minutes until the edges have set but the center remains loose.
Let sit at room temperature until cooled before placing in the fridge for 2-4 hours to set.
Decorate with seasonal fruits and enjoy.
Recipe was prepared for Rodelle by Karlee, creator of Olive and Artisan. Click here to read the original recipe with more helpful hints!
