Chocolate tart with whipped cream

Ingredients

For the crust

• 200 g cold butter
• 100 g sugar
• 1 egg
• 350 g flour
• 3 tablespoons cold milk
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1 teaspoon rum essence

For the filling

• 300 ml unsweetened heavy cream
• 100 g sugar
• 180 g dark chocolate
• 4 heaped tablespoons Nutella
• 150 g cold butter
• 1 teaspoon vanilla extract
• 1 teaspoon rum essence
• 200 ml whipped cream

For decorating

• 150 ml whipped cream
• 50 g chocolate sauce

Preparation

1. Mix the cold butter, cut into slices, with the sugar, egg, flour, cold milk, vanilla, grated lemon zest and rum essence until a dough forms. Divide it into two discs and refrigerate for 30 minutes. 2. Put the heavy cream and dark chocolate in a wide pan over low heat for about 5 minutes, until the chocolate melts and the cream is gently heated through, without boiling. Take the pan off the heat, stir in the Nutella, then the cold butter cut into slices, the vanilla and the rum essence. 3. Chill the filling in the fridge for 2 hours, until it is no longer warm. Beat it for 7 minutes, until fluffy, gently fold in 200 ml whipped cream and keep the filling cold. 4. Roll out one disc of dough on baking paper, with a sheet of plastic wrap on top, then place it in a 26 cm tart pan. Keep the second disc chilled for another tart. 5. Bake the crust at 200°C for 22 minutes, until golden. If it browns too quickly, cover it loosely with baking paper. 6. Leave the crust to cool in the pan for 30 minutes, then carefully transfer it to a serving plate. Fill it with the cold filling, decorate with whipped cream and chocolate sauce, then refrigerate the tart for 3 hours.