Chocolate Tart

In a large bowl, combine flour with sugar. Add butter and mix. When the dough starts to crumble, add the egg. Combine until mixed evenly, shape the dough into a ball, wrap it in a plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the fridge and roll into a circle, about 30 cm in diameter. Carefully transfer the rolled dough onto a baking pan, press it onto the bottom and the sides of the pan, and cut off the hanging sides. Place the pan in a refrigerator for another 15 minutes.
Preheat the oven to 180°C. Take the crust out of the fridge, cover tightly with foil or baking paper, and add pie weights or dried beans. Bake in preheated oven for 25 minutes. Remove the foil and weight and let the crust cool down. Turn the heat down to 160°C.
In a small pot over medium heat, heat the cream until simmering. In the meantime, chop up the chocolate into small pieces and place it in a medium-sized bowl. When the cream starts to simmer, remove from heat and pour over the chocolate. Let it sit for a couple of minutes. In the meantime, In a small bowl, combine eggs with salt, set aside. Mix the chocolate with cream until well combined, then add the egg mixture. Pour the chocolate mixture into the pie crust and bake in a preheated oven for another 25 minutes. Remove the pie from the oven, let it cool and sprinkle with cocoa powder and decorate with any sweets, nuts, or fruit.