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1
For Crust:.
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2
Combine flour,sugar,cocoa and salt in processor.
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3
Add butter and cut in until mixture resembles fine meal.
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4
Blend in vanilla and enough water by teaspoonfuls to bind dough.
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5
Gather dough into a ball; flatten into disk.
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6
Wrap in plastic and refrigerate at least 30 minutes.
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7
(Can be prepared 1 day ahead.
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8
Let dough stand 15 minutes at room temperature to soften slightly before rolling.
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9
).
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10
Preheat oven to 375 degrees.
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11
Roll dough out between sheets of waxed paper to 13 inch round (dough will be paper thin).
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12
Peel off top sheet of paper, invert dough into 11-inch-diameter tart pan with removable bottom.
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13
Press dough into bottom and up sides of pan.
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14
Peel off sheet of paper and pierce bottom of dough with fork.
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15
Bake until pastry is set, about 12 minutes; cool on rack.
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16
For Filling:.
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17
Scald 1 1/2 cups cream in heavy medium saucepan over medium heat; reduce heat to low.
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18
Add chocolate and stir until mixture is melted and smooth.
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19
Pour filling into tart shell.
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20
Refrigerate until firm, at least 4 hours.
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21
(Can be prepared 1 day ahead.
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22
Cover tart loosely with plastic wrap.
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23
).
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24
Before serving, sift 1 tablespoon of cocoa over tart.
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25
Spoon whipped cream into pastry bag fitted with medium star tip.
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26
Pipe rosettes of cream around border.
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27
Sprinkle shavings over rosettes, garnish with a strawberry or a few raspberries and serve.
