1. Preheat the oven to 350°F.

2. Pierce the bottom of the tart with a fork and cover with parchment paper. Cover with dried beans. Bake for 10 minutes, or until the crust is set.

3. Bring the milk and cream to a boil.

4. Melt the chocolate. Remove the cream from the heat; stir in the chocolate. Let cool.

5. Remove the parchment paper and dried beans from the tart mold. Continue baking for 5 minutes.

6. Remove the mold from the oven, and lower the temperature to 300°F.

7. Beat the eggs and yolks with a fork. Stir the beaten eggs into the chocolate cream, whisking until smooth.

8. Pour over the tart crust. Bake for 20 minutes. Unmold the tart and let cool on a rack. Dust the center with powdered sugar.