-PASTRY-
1 c All purpose flour -butter, cut into pieces
1/4 c Powdered sugar 1 tb Chilled whipping cream
6 tb (3/4 stick) chilled unsalted
FILLING
1/2 c Whipping cream -unsweetened) or semi-sweet
1/4 c Milk -chocolate, chopped
10 oz Bittersweet (not 1 Egg
FOR PASTRY: Blend flour and sugar in processor. Add butter and using
on/off turns, cut in until mixture resembles coarse meal. Add cream;
process until moist clumps form. Turn out dough onto work surface.
Gather into ball; flatten into disk. Wrap doug in plastic and
refrigerate 15 minutes.
Preheat oven to 350F. Roll out dough on lightly flour surface to 11-
inch round. Transfer to 9-inch diameter tart pan with removable
bottom. Press gently into place. Fold edges over to form
double-thick sides. (Can be prepared 1 day ahead. Cover and chill).
Line crust with aluminum foil. Fill with dried beans or pie weights.
Bake 20 minutes. Remove beans and foil. Bake crust unti golden
brown, about 20 minutes. Trasfer to rack and cool. Maintain oven
temperature.
FOR FILLING: Bring whipping cream and milk to simmer in heavy medium
saucepan. Reduce heat to low, add chocolate and stir until melted and
smooth. Beat egg to blend in medium bowl. Gradually whisk 1/4 of hot
chocolate mixture into egg. Whisk in remaining chocolate mixture.
Pour filling into baked crust. Bake until set, about 15 minutes.
Transfer to rack and cool.
Yields
8 servings