Triple Dark Chocolate Tart - flour

Method

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