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1
For Pastry.
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2
Combine flour, sugar, and salt in large bowl.
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3
Cut in butter until mixture resembles coarse meal.
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4
Add yolk and mix until dough just holds together.
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5
Flatten into a disc.
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6
Wrap in plastic and refrigerate 1 hour (or up to 3 days).
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7
Butter a 8 or 9 inch cake pan.
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8
Roll dough out on lightly floured surface into circle 1/8 inch thick.
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9
Fit into pan; trim and form edges.
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10
Prick shell and freeze until firm(or up to 1 month).
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11
Preheat oven to 400 degrees.
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12
Line shell with buttered parchment paper and fill with dried beans or pie weights.
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13
Bake 15 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
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14
Remove paper and weights and continue baking until brown, about 8 minutes.
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15
For Creme.
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16
Whisk yolks and sugar in bowl set over simmering water(water should not touch bottom of bowl).
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17
Add cream, sour cream and vanilla and continue cooking, whisking occasionally, until very thick, 30 to 35 minutes; do not boil or creme will curdle.
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18
Remove bowl from over water and whisk in butter.
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19
Cool 20 minutes.
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20
To Assemble.
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21
Preheat broiler.
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22
Spread melted chocolate over crust; cover with berries.
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23
Top with creme, smoothing surface with spatula.
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24
Sift brown sugar over entire top.
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25
Broil until sugar carmelizes, watching carefully to prevent burning.
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26
Let cool;refrigerate.
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27
Serve tart well chilled.
