Classic French Silk Tart

Directions

For the pastry shell:

1. On a floured surface, roll out the pie crust.

2. Place the dough inside the de Buyer tart ring, then crimp the excess dough with your fingers.

3. Preheat your oven to 375F. While it's heating, place the dough in the fridge.

4. Prick the bottom of the crust with a fork.

5. Line the dough with parchment paper, then fill with dried beans or pie weights. Bake until the edges of the dough are golden, about 15 minutes, then remove the parchment paper and pie weights.

6. Let cool completely before filling.

For the filling:

1. Whip the heavy cream until stiff peaks form. Place in the refrigerator until ready to use.

2. In a double boiled, whisk the eggs and sugar until the sugar is fully dissolved and no longer feels granular.

3. Remove from heat and allow to cool for at least 10 minutes.

4. While cooling, melt the chocolate in another saucepan.

5. After the egg mixture is cooled, stir in the melted chocolate. Let cool for 10 minutes more to prevent curdling.

6. Using a stand mixer, beat the butter for 1-2 minutes until fluffy and creamy. Add the vanilla and salt and beat for 30 more seconds.

7. Add in the chocolate mixture, and beat on medium-high speed for 3-5 minutes.

8. Using a spatula, fold in the whipped cream.

9. Add the filling to the pie crust, cover and cool in the refrigerator overnight.

10. Before serving, add fresh whipped cream on top of the pie. Garnish with chocolate shavings, and enjoy.