Instructions

01
In a large bowl, whisk together the flour, cocoa powder, and sugar.
02
Cut in the cold, cubed butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
03
Add the chopped dark chocolate and toss to combine.
Herb says
Chocolate acts like extra butter here; it helps keep the crust tender but also reinforces the cocoa flavor.
04
In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. Gradually add to the flour mixture, mixing just until the dough begins to come together, adding more water a tablespoon at a time as needed.
05
Gently knead the dough together, then flatten into a disk, wrap in plastic, and chill for 30 minutes.
06
Preheat your oven to 375°F. On a lightly floured surface, roll out the dough into a 10-inch round. Fit into a 9-inch tart pan with removable bottom, trimming excess dough.
07
Prick the base all over with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, then bake 5 minutes more. Let cool slightly.
08
Reduce oven heat to 350°F. In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth.
09
Stir in the minced basil, diced shallot, lemon zest, and a pinch of salt and pepper.
10
Scatter the flaked smoked trout evenly over the base of the cooled tart shell.
11
Pour the basil-cream mixture over the trout, spreading gently to cover.
12
Bake until the filling is just set and slightly puffed, about 22-25 minutes.
Herb says
Don’t overbake, carryover heat will finish setting the custard, leaving it silky instead of rubbery.
13
Cool tart at least 15 minutes before removing from the pan and slicing.
14
Top each slice with a flourish of microgreens just before serving.
Herb says
Microgreens aren’t just pretty, they add a little bite and fresh contrast to each rich slice.

HERB

Trout of This World

Ingredients

Instructions