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1
To make the crust: Preheat oven to 400 degrees F. Sift the flour, sugar, and salt into the bowl of a food processor.
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2
Add the pine nuts and butter and pulse until the texture resembles coarse cornmeal, about 10 to 15 seconds.
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3
With the motor running, add the egg yolks.
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4
If the dough is too dry to form a soft ball when pressed, add ice water 1 tablespoon at a time and pulse to mix.
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5
Do not over process; the dough should not be processed for more than 30 to 40 seconds after adding the liquids.
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6
Transfer the dough to a sheet of waxed paper or plastic wrap.
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7
Form the dough into a flat circle.
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8
Enclose tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.
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9
Press the chilled dough in a 10 to 11-inch fluted tart pan and use fingers to press it over the bottom and up the side of the pan.
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10
Roll over the edges.
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11
Use a fork to prick the shell all over.
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12
Cover and chill for 1 hour.
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13
Line the chilled dough with foil or parchment paper smoothed carefully into all of the corners.
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14
Line with dry beans, rice, or pie weights.
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15
Bake for 10 to 12 minutes, just to set the crust.
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16
Remove from the oven and carefully lift the foil and weights.
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17
Return to the oven 8 to 10 minutes, until the edges barely begin to color.
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18
Set aside to cool.
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19
Prepare the filling: In a mixing bowl, beat the egg, egg yolk, and the 1/4 cup sugar until they double in volume and become pale in color.
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20
In a double boiler over medium heat, melt the chocolate and butter.
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21
Slowly whisk in the liqueur and vanilla until completely blended.
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22
Slowly whisk the egg mixture into the double boiler and cook, whisking constantly, 3 to 4 minutes.
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23
Remove the top pan from the heat and set aside to cool.
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24
Whip the cream with 1 tablespoon sugar until soft peaks form.
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25
Slowly drizzle in the coffee and beat until stiff peaks form.
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26
Fold the whipped cream into the cooled chocolate mixture.
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27
Pour the filling into the tart shell, cover, and refrigerate for at least 3 hours before serving, or up to 3 days.
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28
Prepare the topping: Whip the cream with the sugar until soft peaks form.
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29
Slowly drizzle in the coffee and beat until stiff peaks form.
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30
To serve, cut the tart into wedges.
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31
Spoon a generous dollop of the whipped cream on each slice and decorate with a chocolate coffee bean, if desired.
