Chocolate Tart (Tarte Au Chocolat)

Directions

1. FOR PASTRY: Blend flour and sugar in processor. Add in butter and using on/off turns, cut in till mix resembles coarse meal. Add in cream; process till moist clumps form. Turn out dough onto work surface. Gather into ball; flatten into disk. Wrap doug in plastic and chill 15 min.
2. 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 create double-thick sides. (Can be prepared 1 day ahead. Cover and chill).
3. Line crust with aluminum foil. Fill with dry beans or possibly pie weights. Bake 20 min. Remove beans and foil. Bake crust unti golden, about 20 min. Trasfer to rack and cold. Maintain oven temperature.
4. FOR FILLING: Bring whipping cream and lowfat milk to simmer in heavy medium saucepan. Reduce heat to low, add in chocolate and stir till melted and smooth. Beat egg to blend in medium bowl. Gradually whisk 1/4 of warm chocolate mix into egg. Whisk in remaining chocolate mix. Pour filling into baked crust. Bake till set, about 15 min. Transfer to rack and cold.