-
1
Butter 11-inch-diameter tart pan with removable bottom.
-
2
Sift all purpose flour, powdered sugar, cake flour, baking powder and salt into large bowl.
-
3
Add butter.
-
4
Using fingers, rub in butter until mixture resembles coarse meal.
-
5
Add egg.
-
6
Stir until moist clumps form.
-
7
Gather into ball.
-
8
Flatten into disk.
-
9
Wrap in plastic; freeze 10 minutes.
-
10
Roll out dough on floured surface to 14-inch round.
-
11
Transfer dough to prepared pan.
-
12
Press dough gently into pan.
-
13
Trim overhang to 1/2 inch.
-
14
Fold overhang in and press, forming double-thick sides.
-
15
Freeze until firm, about 20 minutes.
-
16
Preheat oven to 400F.
-
17
Line crust with foil.
-
18
Fill with dried beans or pie weights.
-
19
Bake until sides are set, about 15 minutes.
-
20
Remove foil and beans.
-
21
Reduce crust until golden brown, about 20 minutes.
-
22
Cool crust completely.
-
23
Combine cream, butter and sugar in heavy large saucepan.
-
24
Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer.
-
25
Remove from heat.
-
26
Add chocolate and both extracts.
-
27
Stir until mixture is smooth.
-
28
Pour 1 cup filling into heavy small saucepan and reserve for glaze.
-
29
Pour remaining filling into large bowl.
-
30
Chill until thickened but still spreadable, stirring occasionally, about 1 hour.
-
31
Whisk cold filling just until color lightens, about 2 minutes.
-
32
Spoon into crust.
-
33
Chill until firm, about 30 minutes.
-
34
Stir reserved 1 cup filling over low heat until just lukewarm.
-
35
Spread over filling in crust to glaze tart.
-
36
Chill until glaze sets, about 1 hour.
-
37
(Can be made 2 days ahead.
-
38
Cover and keep chilled.)
-
39
Serve cold.
