Bittersweet Chocolate Tart with Creme Anglaise and Vanilla Ice Cream - milk

Method

• Prepare a large bowl of ice water.
• In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat.
• Concurrently, in a mixing bowl, whisk eggs and sugar together.
• When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture.
• Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
• When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath.
• Stir occasionally to cool down.
• If there are any vanilla beans left on the pods, scrape into the anglaise.
• Stir to incorporate and chill sauce until ready to use.
• Freeze according to machine?s instructions.
• Sift the flour, salt and sugar into a food processor fitted with a blade.
• Add the butter and pulse until it resembles coarse meal, there should be pieces of butter.
• Add the ice water, 1 tablespoon at a time, pulsing the processor.
• Only add enough water until the dough just holds together (about 3 to 4 tablespoons).
• Wrap in plastic and put in the refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• On a lightly floured surface, roll out dough to about 9-inch diameter.
• Use an 8-inch false bottom tart pan and carefully place dough into the pan.
• Work the dough into the corners and prick with a fork.
• Cover with foil and refrigerate for 30 minutes.
• Fill pan with pie weights, rice or beans and bake blind for 15 minutes.
• Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan.
• Pull pan out of the oven and let cool at room temperature.
• For the filling, bring the cream to a simmer.
• Pull off of the heat and add the chocolate.
• When chocolate is completely melted, mix well, and let cool in the refrigerator.
• When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated.
• Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes.
• It should still tremble in the center when lightly shaken.
• Let tart cool on a rack before demolding.
• Garnish with powdered sugar and cocoa powder.
• On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder.
• Ladle a small pool of creme anglaise.
• Place a slice of the tart off of the side and place 1 scoop of ice cream next to it.
• For the ultimate, make individual tarts.