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1
MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt.
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2
Add the butter and egg yolk and process until a soft, crumbly dough forms.
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3
Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
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4
Pat the dough over the bottom and up the side of the pan in an even layer.
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5
Refrigerate until firm.
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6
Preheat the oven to 350u00b0F; line the tart shell with parchment paper and fill it with pie weights or dried beans.
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7
Bake the shell for 30 minutes, or until golden around the edge and dry in the center.
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8
Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
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9
MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
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10
Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
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11
Let cool for 5 minutes.
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12
Whisk in the egg; the mixture will thicken slightly.
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13
Set the tart shell on a baking sheet and fill it with the chocolate custard.
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14
Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
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15
Transfer the tart to a rack to cool, then refrigerate until chilled.
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16
MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
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17
Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
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18
In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
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19
At low speed, scrape the gelatin into the bowl and beat to combine.
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20
Dollop the cream onto the tart and swirl decoratively.
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21
Sift the cocoa over the cream.
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22
Refrigerate the tart until firm before serving.
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23
NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.
