Chocolate Strawberry Tart

Ingredients:

• 1 package (400 g) of chilled pie dough (2 layers)
• 3/4 cup heavy cream
• 0.5 cups of milk
• 1/4 cup granulated sugar
• 220 g semi-sweet chocolate, finely chopped
• 1 large egg, lightly beaten
• 0.5 cup strawberry jam
• Powdered sugar, for serving
• Strawberries, hulled and halved, for serving

Preparation:

1. Preheat oven to 190°C.
2. Lightly flour your work surface. Place one sheet of pie dough on the floured surface. Lightly brush the dough with water and place the second sheet of dough directly on top. Roll out the double layer of dough into a 30cm diameter circle.
3. Transfer the dough to a 22cm pie pan, pressing it into the bottom and trimming any excess around the edges. Gently prick the entire surface of the dough with a fork. Line the pan with foil and fill it with dry beans, rice, or pie weights.
4. Bake until the edges are lightly browned, about 20 minutes; remove the foil and continue baking until golden brown, another 20 minutes. Let cool on a wire rack while you prepare the filling.
5. In a medium saucepan over medium heat, heat the cream, milk, and granulated sugar, stirring occasionally, until the mixture comes to a boil and the sugar dissolves, about 5 minutes. Remove from heat, add the chocolate, and let stand for 5 minutes. Whisk until the chocolate melts and the mixture is smooth. Set aside and let cool for 5 minutes. Using a silicone spatula, fold the egg into the filling.
6. Spread jam over the pie crust. Spread the chocolate filling on top of the jam and bake until set and slightly jiggly in the center, 25-30 minutes. Let the pie cool completely in the pan on a wire rack. Dust with powdered sugar. Serve at room temperature or refrigerate until completely set. Garnish with sliced ​​strawberries.