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Ingredients
  • subheading: CRUST:
  • ⅓ cup unsweetened cocoa powder (we like Guittard’s Cocoa Rouge Cocoa Powder Unsweetened )
  • 2 Tbsp. sugar
  • ½ tsp. Diamond Crystal kosher salt
  • 1⅔ cups all-purpose flour, plus more for surface
  • ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
  • 1 large egg yolk
  • 3 Tbsp. chilled milk or water
  • subheading: FILLING:
  • 1½ cups sugar
  • ⅛ tsp. cream of tartar
  • 6 Tbsp. chilled unsalted butter, cut into pieces
  • ⅓ cup heavy cream
  • 1 tsp. Diamond Crystal kosher salt
  • subheading: GANACHE:
  • 4 oz. semisweet chocolate (do not go above 70% cacao), finely chopped
  • ½ cup heavy cream
  • 2 Tbsp. unsalted butter, cut into small pieces
  • Flaky sea salt
  • subheading: SPECIAL EQUIPMENT:
  • A 9" or 10" tart pan with removable bottom
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