• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 8 ounces semisweet chocolate, chopped
• 1 cup heavy cream

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then let it cool completely.

3. Make the Vanilla Cream Filling: In a saucepan, combine 1 cup heavy cream, milk, 1/2 cup sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture begins to thicken. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper them. Return the tempered yolks to the saucepan and cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract.

4. Assemble the Tart: Pour the vanilla cream filling into the cooled crust and refrigerate for at least 2 hours, until set.