Chocolate Truffle Tart - flour

Method

• For Crust:.
• Combine flour,sugar,cocoa and salt in processor.
• Add butter and cut in until mixture resembles fine meal.
• Blend in vanilla and enough water by teaspoonfuls to bind dough.
• Gather dough into a ball; flatten into disk.
• Wrap in plastic and refrigerate at least 30 minutes.
• (Can be prepared 1 day ahead.
• Let dough stand 15 minutes at room temperature to soften slightly before rolling.
• ).
• Preheat oven to 375 degrees.
• Roll dough out between sheets of waxed paper to 13 inch round (dough will be paper thin).
• Peel off top sheet of paper, invert dough into 11-inch-diameter tart pan with removable bottom.
• Press dough into bottom and up sides of pan.
• Peel off sheet of paper and pierce bottom of dough with fork.
• Bake until pastry is set, about 12 minutes; cool on rack.
• For Filling:.
• Scald 1 1/2 cups cream in heavy medium saucepan over medium heat; reduce heat to low.
• Add chocolate and stir until mixture is melted and smooth.
• Pour filling into tart shell.
• Refrigerate until firm, at least 4 hours.
• (Can be prepared 1 day ahead.
• Cover tart loosely with plastic wrap.
• ).
• Before serving, sift 1 tablespoon of cocoa over tart.
• Spoon whipped cream into pastry bag fitted with medium star tip.
• Pipe rosettes of cream around border.
• Sprinkle shavings over rosettes, garnish with a strawberry or a few raspberries and serve.