-PASTRY-
1 c All purpose flour
1/4 c Powdered sugar
6 tb (3/4 stick) chilled unsalted
-butter, cut into pieces
1 tb Chilled whipping cream
FILLING
1/2 c Whipping cream
1/4 c Milk
10 oz Bittersweet (not
-unsweetened) or semi-sweet
-chocolate, chopped
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