Dark Chocolate Tart
- 1 c flour
- 1/4 c powdered sugar
- pinch of salt
- 6 tbs chilled unsalted butter cut into 1/2 cubes
- 2 eggs
- 10 oz semisweet or bittersweet chocolate, chopped
- 14 tbs (1 3/4 sticks) butter
- 2 eggs
- 2 egg yolks
- 1/3 c sugar
Blend flour, 1/4 c powdered sugar and pinch of salt to processor. Add 6 tbs butter. Using on/off turns cut in butter until mixture resembles course meal. Add egg yolks and mix until moist. Form into a ball and refrigerate for at least 1 hour.
Preheat oven to 375. Roll dough out on floured surface. Transfer dough to tart pan w/removable bottom. Fold edges over to to form double-thick sides. Bake until light brown, pressing with back of fork if crust bubbles. About 18 minutes.
Stir 10 oz chocolate and 14 tbs butter in medium saucepan over low heat until melted and smooth. Cool slightly. Whisk 2 eggs, 2 egg yolks and 1/3 c sugar in med bowl to blend. Whisk warm choc mixture into egg mixture. Pour filling into warm tart crust.
Bake until edges of filling are cracked and puffed and center is set, about 20 minutes. Transfer to rack and cool completely.
Can be made 8 hours ahead.