In a stand mixer, combine the flour, powdered sugar, cocoa powder, and butter just until crumbly.

Add the egg yolk and cream. Mix until a dough comes forms.

Place into plastic wrap, form into a disk and let chill in the fridge at least 1 hour.

Preheat the oven to 350 degrees.

Roll out the dough and place onto the tart crust, removing the excess dough.

Chill in the fridge for another 15 minutes.

Score the bottom of the crust a few times with a fork, cover with parchment paper and add pie weights (or dried beans).

Place in the oven to bake for 15 minutes.

Remove the pie weights then continue to cook for another 10 minutes or until no longer shiny.

For the filling, brew the Lovers Leap and set aside.

In a small bowl, bloom the gelatin in 2 tablespoons of cold water.

In a small/medium saucepan whisk the sugar and cornstarch.

Add in the egg yolks and whisk into a paste.

Slowly add the brewed tea while whisking.

Place on the stove over medium heat and whisk until thickened, about 5 minutes.

Remove from the heat and add in the chocolate and whisk.

Once the chocolate has melted, add the gelatin and whisk until melted.

Whisk in the cold cream.

Pour the filling into the baked tart crust. Take care to only fill up ¾ of the tart.

Cover with plastic wrap touching the top of the filling.

Chill in the fridge for at least one hour before next step.

For the cream topping, bloom the gelatin in 1 ½ tablespoons of cold water for 5 minutes.

In a small bowl, microwave ½ cup of the cream and the sugar.

Once steaming, whisk and add in the bloomed gelatin and whisk until melted.

Add the rest of the cold cream and combine.

Let the mixture come to about room temperature before pouring over the chilled tart just until it reaches the top.

Place back in the fridge to continue to set for another 2-3 hours or overnight.

Serve cold and enjoy.