A super simple rich & silky dark chocolate tart with a homemade chocolate crust for the ultimate chocolate lover! It's so easy - the filling comes together in just about one bowl, and the crust is no-roll! Just press it into the pan and you're set. Enjoy!
For the crust, combine flour, cocoa powder brown sugar and salt in a medium bowl and rub together to combine evenly and remove any lumps of sugar. Add the melted butter and mix together until well blended. I like to use my hands to make sure it is uniform and the mixture will come together in soft clumps. Tip the mixture into an 9-inch round tart pan and press it evenly into the bottom and up the sides. Place it in the fridge for 10 minutes.
Preheat oven to 375°F. Prick the chilled crust several times with a fork and bake for 10 minutes. Reduce oven temperature to 350°F and bake for another 10 minutes until it looks matte and feels dry to the touch. Transfer pan to a wire rack to cool. Reduce oven temperature again to 325°F for the filling.
For the filling, place chopped chocolate in a heatproof bowl and set aside. Combine cream and water in a small saucepan over medium-low heat and bring it to a simmer. Remove from heat and pour it over the chocolate. Add sugar and salt and whisk until completely melted, smooth and glossy. Add the egg and whisk until smooth, thick and glossy. Pour the chocolate custard into the pre-baked crust and bake for 15-20 minutes until the edges are set with just a slight wobble in the center. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours before slicing.