Layered Chocolate Tart

In my French class, we have a routine of bringing in food and wine to share.  So last week I was excited to find out that my teacher's favourite sweet is Tarte au Chocolat.  Instead of sticking with the traditional recipe, I decided to make up my own.  The chocolate filling is a no-bake recipe because I wanted it to be silky and smooth.  I also wanted to have something special inside the tart.  You see, when you cut into the mousse-like Tarte au Chocolat, there is a layer of white chocolate filling at the bottom.  It is seriously a delicious combination.  As my teacher announced, "it is 1000 calories but it is worth it, okay?"

Ingredients for Shortcrust Pastry
1 cup plain flour
2 tbsp icing sugar
90g unsalted butter, cubed
1 -2 tbsp iced water

Method
Sift the flour into a bowl and stir in the sugar. Using your fingertips, rub the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and water. Mix to a dough with a flat-bladed knife, using a cutting action. Turn out onto a lightly floured work surface and gather into a ball. Press together until smooth, then roll out and cut to fit 1 tart dish. Regridgerate for 20 minutes; preheat the oven to 180 degrees (fan-forced). Line the dishes with baking paper and spread some baking weights at the bottom. Bake for 20 minutes, remove the paper and then continue to bake for a further 10-15 minutes. Set aside to cool before filling.

Ingredients for White Chocolate Filling
150g white chocolate, chopped
1 cup full fat thickened cream
2 egg yolks

Method
Preheat oven to 140 degrees (fan-forced).  Place the chocolate and cream in a saucepan and cook gently, stirring until the chocolate has melted and the mixture is smooth. Remove from the heat and whisk in the egg yolks. Pour this into the baked pastry tart and bake for 25 minutes or until the tart is just set.  While cooling, make milk chocolate filling.

Ingredients for Chocolate Filling

200g milk chocolate, chopped

1 tsp vanilla extract
2 tbsp icing sugar, sifted
200mL full fat thickened cream

Method

Melt the chocolate  in a heatproof bowl over a saucepan of simmering water.  Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar. Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into tart dish, over the top of the already-baked and cooled white chocolate layer.  Allow chocolate layer to firm up in the fridge, at least 2 hours.  Keep tart chilled until you are about to eat.