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1
To make Cocoa Nib Crust: Sift flour, cocoa powder, and salt into medium bowl.
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2
Set aside.
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3
Beat butter and confectioners sugar with electric mixer until soft and creamy.
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4
Beat in flour mixture just until combined.
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5
Add vanilla extract and 2 Tbs.
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6
water; mix with spatula until soft dough forms.
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7
Wrap in plastic wrap, and chill 1 hour.
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8
Preheat oven to 400F.
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9
Use cooking spray to coat 8-inch fluted tart pan with removable bottom.
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10
Roll chilled dough to 1/8-inch-thick circle on well-floured work surface.
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11
Transfer to prepared tart pan, press in bottom and sides, and trim edges.
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12
Use excess dough to repair any cracks or holes.
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13
Sprinkle cocoa nibs, if desired, over bottom of crust, and gently press into crust with fingers.
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14
Cover crust with parchment paper, and weigh down with uncooked rice or beans.
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15
Reduce oven heat to 350F and bake 7 minutes.
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16
Remove parchment and rice or beans, and bake 5 to 7 minutes more, or until dry and pale brown.
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17
Cool.
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18
To make Fudge Filling: Place chocolate in large heat-proof bowl.
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19
Bring evaporated milk to a boil in saucepan.
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20
Remove from heat, and pour over chocolate, whisking until smooth.
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21
Whisk in butter and vanilla extract.
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22
Pour filling into crust, and cool, then refrigerate 2 hours or more.
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23
Remove tart from pan, and serve.
