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For the Chocolate Sable: This sable crust recipe will provide you with more than enough dough than you need for the Hot Chocolate Tart.
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You can either cut the recipe in half or make the full amount and freeze the remaining dough for up to two months.
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In a mixer with the paddle attachment on low, mix together the flour, cocoa powder, sugar, and butter, blending until sandy.
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In a separate bowl whisk together the yolks, cream, and vanilla extract.
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Add to the dry ingredients and mix until dough just comes together.
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Make into disks, wrap, and chill for two hours.
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Preheat oven to 375 degrees F.
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Roll out in small batches, as it gets soft fast.
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With a large round cutter, cut out disks and keep them chilled while you roll and cut the rest of the dough.
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Line 4-inch tart rings with the disks and chill.
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Line the rings with plastic wrap (that's right!)
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and fill with rice, then gather the plastic wrap up to contain the rice.
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Bake for 14 minutes, then remove the rice packets and bake 2 more minutes to crisp.
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Let cool slightly while you make the filling.
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To make the filling: Melt the chocolate and butter over simmering water.
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Meanwhile, whisk together the eggs and yolks.
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Whisk in the powdered sugar to the egg mixture until most of the lumps are gone.
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Whisk in the melted chocolate mixture, and lastly, the flour.
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Pour filling into tart shells and bake for 8 minutes.
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The center should still shimmy and be loose and melted.
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Serve immediately sprinkled with powdered sugar and cocoa powder and ice cream or whipped cream.
