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TART PASTRY: In a medium mixing bowl stir together flour and sugar.
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Cut in butter till pieces are the size of small peas.
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In a small mixing bowl stir together egg yolks and water.
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Gradually stir egg yolk mixture into flour mixture.
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Gently knead the dough just till a ball forms.
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To prepare in a food processor, place the steel blade in the work bowl.
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Add flour, sugar and butter.
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Process with on/off turns till pieces are the size of small peas.
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Stir together egg yolks and water.
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With machine running, quickly add liquid through the feed tube.
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Stop machine as soon as all liquid is added.
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Process with 3 more on/off turns.
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Remove dough and shape into a ball.
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For easier handling, cover dough with plastic wrap and chill for 30-60 minutes.
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Use as directed in recipe.
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On a lightly floured surface, roll dough into a 13-inch circle.
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Ease pastry into an 11-inch tart pan.
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Prick pastry.
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Line pastry with a double thickness of foil.
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Bake in a preheated 375F oven for 10 minutes.
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Remove foil and bake for 5-10 minutes more, or until light brown.
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Cool in pan on rack.
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FILLING: Meanwhile in a small heavy saucepan melt 1/3 cup of chocolate pieces or chopped chocolate and 1 tablespoons margarne or butter over low heat; set aside.
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In a heavy saucepan stir together 1/4 cup whipping cream and corn syrup.
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Bring to a gentle boil.
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Reduce heat and cook for 2 minutes.
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Remove from heat; stir in chocolate mixture.
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Cool to room temperature.
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Spread cooled mixture over the bottom and up the sides of the pastry shell; set aside.
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In a saucepan combine sugar, cornstarch and coffee crystals.
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Stir in milk.
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Cook and stir over medium heat till mixture is thickened and bubbly.
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Cook and stir for 2 minutes more.
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Removed from heat .
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Gradually stir about half of the hot mixture into the beaten egg yolks.
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Return all to saucepan.
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Cook and stir till bubbly.
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Reduce heat.
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Cook and stir for 2 minutes more.
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Remove from heat.
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Stir in 1/2 cup chocolate pieces or chopped chocolate, 2 tablespoons margarine or butter, and the vanilla till chocolate is melted.
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Pour into pastry shell.
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Cover surface with plastic wrap.
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Chill for 4-24 hours, or till firm.
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To serve, carefully remove plastic wrap; remove sides of pan.
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Pipe whipped cream over top of pie.
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Garnish with chocolate curls.
