Triple Chocolate Tart

Ingredients:

Crust:
-1 1/2 cups flour
-1/2 cup unsweetened cocoa powder
-1/8 teaspoon salt
-6 tablespoons butter, softened
-1/2 cup confectioners’ sugar
-1 teaspoon vanilla extract

Filling:
-12 oz bittersweet chocolate, chopped
-1 (12 oz) can evaporated milk
-1 tablespoon butter
-1 teaspoon vanilla extract

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