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Prepare the pastry. Sift the flour and
cocoa into a bowl. In a food processor
fitted with a metal blade, process the
flour mixture with the sugar and salt.
Add the butter and process for 15-20
seconds, until the mixture resembles
coarse bread crumbs.
In a bowl, lightly beat the yolk with the
ice water. Add to the flour mixture and
pulse until the dough begins to stick
together. Turn out the dough onto a sheet
of plastic wrap. Use the film to help shape
the dough into a flat disk. Wrap tightly.
Chill for 1-2 hours, until firm.
Lightly grease a 9-inch tart pan with a
removable base. Let the dough soften
briefly, then roll it out between sheets
of waxed paper or plastic wrap to an
11-inch round, about 1/4 inch thick. Peel
off the top sheet and invert the dough
into a tart pan. Remove the bottom
sheet. Ease the dough into the pan. Prick
with a fork. Chill for one hour.
Preheat the oven to 350°F. Line
the tart with foil or baking parchment;
fill with baking stones. Bake blind for
5-7 minutes. Lift out the foil with the
stones. return the pastry shell to the oven
and bake for 5-7 more minutes, until the
pastry is just set. Cool completely in the
pan on a rack.
To prepare the filling, in a medium pan
over medium heat, bring the cream to a
boil. Remove the pan from the heat and
stir in the chocolate until melted and
smooth. Stir in the butter and brandy.
Strain into the prepared tart shell, tilting
the pan slightly to level the surface.
Spoon the melted chocolate into a
paper piping bag and cut off the tip. Drop
rounds of chocolate over the surface of
the tart and use a skewer or toothpick to
draw a point gently through the chocolate
to produce a marbled effect. Chill for
2-3 hours, until set. To serve, let the tart
soften slightly at room temperature. |
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