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1
To prepare the pastry, place the flour, salt, sugar and butter in the bowl of a food processor fitted with a metal blade.
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2
Process just until the mixture resembles coarse crumbs, about 10 seconds.
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3
Add the egg and pulse just until the pastry begins to hold together, about nine times.
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4
The dough will be very soft and supple, like a cookie dough.
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5
Turn the pastry into a 10 1/2-inch tart pan with a removable bottom.
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6
Using a spatula, and working quickly, evenly distribute the dough in the pan.
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7
To avoid problems with shrinkage as the pastry bakes, build the dough a bit higher than the height of the pan.
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8
Prick the bottom of the shell with the tines of a fork.
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9
Chill, uncovered, for one hour.
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10
Preheat the oven to 375 degrees.
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11
Line the shell loosely with aluminum foil, pressing well into the edges.
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12
Fill with weights of rice or beans -making sure you get all the way into the edges - to prevent shrinkage.
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13
Bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes.
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14
Remove the foil and weights and continue baking until the pastry is lightly and evenly browned, about 10 more minutes.
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15
Watch the pastry carefully, for ovens vary tremendously and pastry can brown very quickly.
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16
Cool for at least 10 minutes before filling.
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17
Place the chocolate in the top of a double boiler.
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18
Stir and melt over medium heat.
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19
Set aside.
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20
In a mixing bowl, combine the egg, egg yolks and granulated sugar and beat until thick and lemon-colored.
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21
Add the chocolate and whisk until thoroughly combined.
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22
Pour the chocolate mixture into the prebaked, cooled tart shell, spreading it evenly, and bake just until the filling is set, about 10 minutes.
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23
When the tart has cooled, sprinkle with confectioners' sugar, and serve.
