Preparation of the sweet pastry:
1 Soften the butter in the mixer bowl or in a bowl, add the sugar and egg yolks one by one. Add the flour gradually. Knead the dough and form it into a ball; wrap it in plastic film and let it rest in the refrigerator for 10 minutes.
2 After this rest, roll out the dough to 2 mm thickness then line the ring, taking care to let the edges of the dough extend 2cm beyond the ring.
3 Preheat your oven to 160° then bake for 5 minutes. When the dough is "blanched" neatly trim the edges of the ring then finish cooking until the dough is well golden.
4 Then reserve at room temperature. Do not remove the tart from the ring!
Preparation of the chocolate ganache:
5 Combine in a saucepan; the milk, cream and butter cut into small pieces.
6 Bring to a boil then pour the mixture over the chocolate. Mix gently to avoid creating too many air bubbles.
7 Beat the 2 whole eggs in a small bowl, add them to the mixture then strain through a fine sieve (before putting it through a chinois strainer). Reserve at room temperature.
Cooking and preparation of the tart:
8 Preheat the oven to 220°.
9 Place the tart on a baking sheet with parchment paper. Leave the ring around the tart. Turn off the oven.
10 Pour the ganache into the tart shell, up to the edge (use a small torch to remove air bubbles).
11 Close the oven, let bake for 15 minutes. Check the cooking by tapping lightly, the tart should be slightly trembling, otherwise put it back in the oven for another 5 minutes.
12 Remove the tart from the oven and
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