Fudgy Chocolate And Toffee Tart - cooking recipe

Ingredients

1 1/2 cups flour
6 tbsp (3/4 stick) cold butter, chopped
1/4 cup powdered sugar
1 None egg yolk
None None FOR THE FILLING
12 tbsp (1 1/2 sticks) butter
10 oz semi-sweet chocolate
3 None eggs, at room temperature
3 None egg yolks
1 cup granulated sugar

Preparation

Process flour, butter and powdered sugar in food processor until combined. Add 1 egg yolk and 1-2 tbsp iced water; process until mixture just comes together.
Roll pastry between 2 sheets parchment paper until large enough to line a 9-inch fluted tart pan with removable bottom. Line pan with pastry; trim edges. Refrigerate for 15 mins.
Preheat the oven to 350\u00b0F. Line pastry with parchment paper; cover bottom with dried beans, rice or pie weights. Bake for 10 mins. Remove weights and paper; bake for 8 mins more or until pastry is light brown.
Meanwhile, for the filling, place butter and chocolate in a small saucepan on low heat. Stir until smooth, then cool. Beat eggs, egg yolks and 1/4 cup of the granulated sugar in a medium bowl with an electric mixer until thick and creamy. Add chocolate mixture and stir to combine. Pour into tart crust.
Bake for 10-15 mins or until firm. Refrigerate for 30 mins.
Lightly grease a baking pan and line with parchment paper. Place remaining 3/4 cup granulated sugar and 1/2 cup water in a small heavy-bottomed saucepan on low heat. Stir until sugar dissolves. Increase heat to high; bring to a boil. Boil, without stirring, for 8-10 mins or until rich golden brown.
Drizzle on prepared pan (you need a thin layer so toffee will break into long shards). Cool. Break toffee into shards. Top tart with toffee to serve.