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1
Combine flour, sugar, and salt in processor.
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2
Blend 5 seconds.
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3
Add butter and blend until mixture resembles coarse meal.
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4
Add egg and cream and process until moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap dough disk in plastic and chill 1 hour.
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7
(Can be made 1 day ahead.
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8
Keep chilled.
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9
Let dough soften slightly before continuing.)
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10
Preheat oven to 375F.
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11
Roll out dough on floured surface to 14-inch round.
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12
Transfer to 9-inch-diameter tart pan with removable bottom.
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13
Trim overhang to 1/2 inch; fold in and press, forming double-thick sides.
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14
Pierce dough all over with fork.
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15
Bake until golden, about 25 minutes.
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16
Transfer baked crust to rack.
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17
Reduce oven temperature to 350F.
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18
Bring whipping cream and milk to boil in heavy medium saucepan.
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19
Remove from heat.
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20
Add chocolate; whisk until melted and smooth.
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21
Whisk eggs, sugar, and salt in large bowl to blend.
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22
Gradually whisk chocolate mixture into egg mixture.
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23
Pour filling into warm crust.
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24
Bake tart until filling is set in center and puffed at edges, about 25 minutes.
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25
Transfer to rack and let cool 15 minutes.
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26
Serve warm.
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27
(Can be prepared up to 1 day ahead.
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28
Cool completely, then cover and refrigerate.
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29
Before serving, reheat in 350F oven 10 minutes or microwave individual slices at 5-second intervals until warm.)
