Title: Chocolate Tart
Categories: Check
Yield: 8 Servings

1	c	Flour
1/4	c	Powdered sugar
6	tb	Chilled unsalted butter, cut
		In pieces
1	tb	Chilled whipping cream
FILLING
1/2	c	Whipping cream
1/4	c	Milk
10	oz	Bittersweet or semisweet
		Chocolate, chopped
1		Egg, beaten

Pastry: Blend flour and sugar in food processor. Add butter and pulse until mixture resembles coarse meal. Add cream; process until moist clumps form. Turn out onto floured board; gather into a ball and flatten into disk. Wrap in plastic and chill 15 minutes.

Preheat oven to 350F.

Roll out dough to an 11" circle and fit into a 9" tart pan with removable bottom. Fold edges over to make a double thick crust. Line with foil and weight with pie weights or dried beans. Bake 20 minutes; remove weight and foil, bake another 20 minutes or until golden brown. Cool on wire rack.

Filling: In heavy saucepan, bring cream and milk to a simmer. Turn heat to low and stir in chocolate until melted. Stir 1/4 cup into egg, then stir back into pan. Pour into crust, bake until set, about 15 minutes. Cool on wire rack.

Bon Appetit may 94 Shared by Carolyn Shaw 1/96

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