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["Dough:
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1. In sm bowl, stir together the egg yolk, water, and vanilla; set aside.", "To make the dough by hand - In lg bowl, stir together the flour, sugar, and salt.
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1. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
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2. Add the egg mixture and mix with a fork just until the dough pulls together.", "To make the dough in a stand mixer fitted with the flat beater - Stir together the flour, sugar, and salt in the mixer bowl.
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1. Add the butter and beat on med-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
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2. Add the egg mixture and beat just until the dough pulls together.", "3. Transfer the dough to a work surface, pat into a ball and flatten into a disk.
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4. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 mins.
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5. To roll out the dough, on a lightly floured board, flatten the disk with 6 - 8 gentle taps of the rolling pin.
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6. Lift the dough and give it a quarter turn.
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7. Lightly dust the top of the dough or the rolling pin with flour as needed then roll out until the dough is about 1/8-in thick.
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8. Use a small, sharp knife to cut out a round or rounds 2-ins greater in diameter than your tart or larger tartlet pans.
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9. Cut out a rectangle 2-ins larger on all sides than the pan.", "Chef's Notes: Nut Dough Variations - Add 2 T ground toasted pecans, walnuts, almonds, or hazelnuts to the flour mixture and proceed as directed.
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Make-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 mo. To freeze, place the dough round on a 12-in cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.", "Tart:
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1. Fold the dough rectangle in half and carefully transfer to a 133/4 x 41/4-in tart pan, preferably with a removable bottom.
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2. Unfold and ease the rectangle into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan.
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3. Trim off any excess dough by gently running a rolling pin across the top of the pan.
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4. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
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5. Refrigerate or freeze the tart shell until firm, about 30 mins.
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6. Meanwhile, position a rack in the lower third of an oven and preheat to 375F.
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7. Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice.
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8. Bake for 20 mins then lift an edge of the foil.
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Chef's Note: If the dough looks wet, continue to bake, checking every 5 mins, until the dough is pale gold, for a total baking time of 25 - 30 mins.
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9. Remove the weights and foil.
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10. Continue to bake until the shell is golden, 7 - 10 mins more.
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11. Transfer to a wire rack and let cool completely.", "Filling:
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1. In sm saucepan over med heat, warm the cream until small bubbles appear on the surface.
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2. Remove from the heat and add the mint sprigs.
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3. Let stand for 20 - 30 mins.
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4. Put the chocolate in the top of a double boiler, set over but not touching barely simmering water and melt, stirring occasionally.
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5. Alternatively, in a microwave proof bowl, melt the chocolate in the microwave for 30-sec intervals.
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6. Pour the cream through a fine-mesh sieve into the melted chocolate, discarding the mint sprigs.
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7. Add the corn syrup and stir until smooth.
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8. Pour the filling into the tart shell.
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9. Refrigerate until well chilled, about 1 hr.
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10. If using a tart pan with a removable bottom, let the sides fall away, and then slide the tart onto a serving plate.
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11. Let stand at room temp for 20 mins before serving to take the chill off.
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12. Just before serving, lay strips of waxed paper over the top of the tart and dust lightly with Confectioners' sugar (see photo above).
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13. Carefully remove the strips and garnish with fresh mint sprigs."]
