Crust
Butter	g
All-Purpose Flour	g
Icing Sugar	g
Egg Yolk
Pinch of Salt
Filling
Heavy Cream	ml
Butter	g
Dark Chocolate	g
Milk	ml

1. Shred the butter in pieces then knead the butter, flour, salt, powdered sugar and egg with your hands to a smooth dough. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
2. Preheat the oven to 180 ºC.
3. Roll out the shortcrust pastry on a floured work surface approx. 1 cm thick, place in the tart pan and press on the edges. Prick the bottom several times with a fork, line with baking paper and put the legumes on top. Bake blind in the oven for 15 minutes, then remove the legumes and bake again for 10 minutes. Let cool well.
4. In the meantime, mix the cream with the sugar and a pinch of salt in a saucepan and bring to a boil. As soon as the mixture boils, take it off the heat and add the pieces of chocolate and butter. Stir it all with a whisk until the chocolate and butter have melted completely.
5. Finally stir in the milk and pour it into the slightly cooled short pastry mold.
6. Let the whole thing cool down for about 2 hours at room temperature. Before serving, you can sprinkle the tart with some sea salt or chilli threads.

More recipes on: www.beastfeast.eu