3/4 cup Flour
1/2 cup Powdered Sugar
1/4 cup Dutch-process Cocoa
Pinch of Salt
6 Tbsp Butter, chilled, chopped
1 Egg White
1/2 teaspoon Vanilla Extract
12 oz. Bittersweet Chocolate, chopped
1 1/4 cup Whipping Cream
1/4 cup Sugar
To make the crust:
In a medium bowl, whisk together flour, powdered sugar, cocoa and salt. Cut in butter with pastry blender or 2 knives, until mixture looks like coarse crumbs with a few pea-sized chunks.
In a small bowl, whisk together egg white and vanilla. Add to flour mixture and stir until dough forms. Dough may be somewhat sticky. Shape into a flat round. Cover and refrigerate at least 30 minutes or up to 1 day.
Press dough evenly into a 9” tart pan with removable bottom. Poke bottom with a fork every 2 inches. Freeze for 20 minutes or until ready to bake.
Pre-heat oven to 375°F and bake crust for 15-20 minutes or until dry to the touch. If pastry begins to puff, poke lightly with a fork. Cool completely on a wire rack.
To make the filling:
Place chocolate and sugar in a medium bowl. In a small saucepan over medium heat, bring cream to a boil. Pour immediately over chocolate and let stand for 3 minutes. Stir until smooth, pour onto crust.