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1
In a mixing bowl combine 1 1/2 cups of flour 1/2 tsp salt,1 tbs powdered sugar and mix well.
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2
Add 1/2 cup of butter and mix well until fully incorporated and you have a coarse, cornmeal like texture.
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3
Add 3 tablespoons of ice water , mix well, then knead into a soft ball.
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4
Cover and place in fridge for 20 minutes.
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5
When dough is chilled roll out , place in tart pan, pierce bottom well with a fork and bake at 350 for 15 minutes or until golden brown.
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6
When tart shell is ready set on a wire rack to cool.
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7
In a sauce pan combine 1 1/2 cups heavy cream, 1/2 tsp vanilla extract, 3 tbs sugar, 4 ounces bakers chocolate, 4 tbs butter.
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8
Turn heat on to medium while stirring with a wire whisk to prevent chocolate from sticking to bottom of pan.
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9
When all ingredients are melted and mixture begins to bubble remove from heat and pour into tart shell.
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10
Tap pan on counter to remove any air bubbles then place in fridge to chill and set.
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11
Prepare a small amount of heavy syrup in a small saucepan by boiling together 3 tablespoons of sugar with 6 tablespoons of water.
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12
When syrup has thickened and is bubbling pour into a bowl.
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13
In a double boiler melt together 3 ounces bakers chocolate and 2 tbs butter stirring well.
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14
When melted add 1 tsp to 1 tablespoon of the syrup mixture to give the tart glaze a nice shine.
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15
When all ingredients are thoroughly mixed let sit for just a few moments then pour over tart.
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16
Shake pan lightly so glaze spreads evenly to the edges of the tart.
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17
Set in fridge for several hours to chill and set.
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18
When tart is chilled garnish with chocolate ganache or whipped cream and serve.
