Bittersweet Chocolate Tart

Of course all we want is chocolate! Or is it just me? I am a huge fan and luckily my husband is as well. So when it comes to dessert it’s an easy choice.
This tart can be made ahead by about a day, although the crust can be made weeks ahead and frozen. It is a dark intense chocolate experience and not too sweet. If you prefer a sweeter dessert you can increase the sugar in the filling to half a cup.
I find this dessert deeply satisfying and recommend you serve it with this whipped cream or vanilla or coffee ice cream

Bittersweet Chocolate Tart
Makes one 9 inch tart

Ingredients
Dough:
1 cup flour
1/8 tsp. salt
5 Tb. sugar
3 Tb. Valrhona cocoa powder
¼ tsp. baking powder
5 Tb. unsalted butter, cold, cut into 10 pieces
1 large egg
Filling:
3/4 cup heavy cream
1/3 cup milk
1/3 cup sugar
7 oz. bittersweet chocolate, chopped
1 large egg, beaten
1 tsp. Valrhona cocoa powder, sifted, topping
Espresso Whipped Cream
1 cup heavy cream
2 Tb. confectioners sugar
1 Tb. instant espresso powder
1 tsp. vanilla

Procedure
Combine the flour, salt, sugar, cocoa powder and baking powder in a processor and pulse several times. Add the butter and process until mixture resembles coarse crumbs. Add the egg and pulse until dough comes together. Remove from the processor and form into a disk, wrap and chill for one hour.
Butter the bottom and sides of a nine inch tart pan. Roll out the dough to a 11 inch circle. Fit into the pan and press into the sides leaving a 1/2 inch of the dough to hang over the sides. Prick the bottom all over with a fork. Chill one hour.
Heat the oven to 375. Bake about 10 to 12 minutes until well browned. Cool completely.
In a medium saucepan bring the cream, milk and sugar to a simmer. Remove from the heat and add the chocolate. Stir until melted. Let cool to lukewarm and whisk in the egg until blended.
Pour the custard into the shell and bake for 12 to 15 minutes until almost set. Transfer to a rack to cool.
Meanwhile, beat the cream in a cold bowl until slightly thickened. Add the sugar, espresso powder and vanilla and continue to beat until soft peaks form. Transfer to a serving dish.
Sift the cocoa powder over the top of the tart and serve warm or at room temperature with the espresso cream.