Roll pate brisee out to form an 11 inch circle. It’s ok if it’s a little smaller, but you want the dough to fit into your tart pan. After placing the dough into your pan, use your fingers to press the dough into the pan and up the sides. Use any overhang to patch holes or thin spots in the bottom of the pan.

Cover with parchment paper and top with pie weights or dried beans. You’re par-baking the shell, and the weight of the beans or pie weights will keep the dough from puffing up too much, giving space for your chocolate filling.

Place chocolate in a large bowl.

Pour ¾ cup cream into a small saucepan and set over medium low heat. Once gently simmer, remove from heat and pour over chocolate. Whisk the mixture together until chocolate is completely melted. Add vanilla.

Using a standing mixer (or hand mixer if you don’t have one), whisk the 1 ½ cups of heavy cream and sugar until stiff peaks form. This should take about 5 minutes with very cold cream.

Fold whipped cream into melted chocolate mixture until completely combined.

Pour chocolate mixture into the par-baked tart shell, smoothing the mixture with a spatula.