Preheat the oven to 350°F (175°C).

To make the crust, combine the flour, powdered sugar, and salt in a mixing bowl.

Add the chilled butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Add the egg yolk and ice water, mixing until the dough comes together. If it’s too crumbly, add a little more water.

Roll the dough out on a lightly floured surface to fit the tart pan. Transfer the dough to the pan, pressing it gently into the edges. Trim any excess.

Place parchment paper over the crust and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the paper and weights and bake for an additional 5 minutes until lightly golden. Let it cool.

For the filling, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Add the vanilla extract.

In a mixing bowl, whisk together the eggs and sugar until pale. Slowly pour in the chocolate mixture, stirring constantly until fully combined.

Pour the chocolate filling into the cooled tart crust and bake for 20 minutes, or until the filling is set but still slightly wobbly in the center.

Remove from the oven and let cool completely before slicing.