Roll out the chilled dough on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the base with a fork.
Line the tart shell with parchment paper, fill with baking beans, and blind bake for 15 minutes. Remove the beans and paper, then bake for another 10 minutes. Let it cool completely.
For the filling, heat the heavy cream and milk in a saucepan over medium heat until just simmering. Remove from heat and add the chopped white chocolate, stirring until melted and smooth. Stir in the vanilla extract.
Pour the cream filling into the cooled tart shell and refrigerate until set, about 2 hours.
For the glaze, heat the dark chocolate and heavy cream in a saucepan over low heat until melted and smooth. Let it cool slightly.
Pour the chocolate glaze over the set cream filling, spreading evenly. Refrigerate again until the glaze is firm, about 30 minutes.
Serve chilled and enjoy the layers of chocolatey delight.
Variations & Tips
For a nutty twist, consider adding a layer of chopped toasted hazelnuts or almonds to the base of the tart before pouring in the cream filling. If you’re a fan of citrus, a hint of orange zest in the cream filling can offer a refreshing contrast to the rich chocolate. For a more decadent touch, a sprinkling of sea salt over the chocolate glaze can enhance the flavors and add a gourmet flair. If you’re looking for a gluten-free option, try using almond flour in the crust instead of all-purpose flour.
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