Garnish with whipped cream and chocolate shavings if desired.In a large mixing bowl, whisk the flour and salt together. Chill thoroughly before cutting and serving.The center can still be a just a little bit wobbly at this point. Pour into the blind baked shell and bake at 350 degrees for about 20-30 minutes.Cool for about 10 minutes before whisking in the beaten egg and vanilla.Let stand for 5 minutes and whisk together until smooth. Bring the cream and milk just to boiling and pour the hot liquid over the chopped chocolate.(Marbles, dry beans, peas, rice or barley work just as well as anything else.) To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights.Blind baking is essential so that the bottom crust will not get soggy. You will need to blind bake this crust for 10 minutes at 350 degrees F before adding the filling.

Roll the dough into a 12 inch round and place in the bottom of a 10 inch tart pan or pie plate.

You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Wrap the dough in plastic wrap and let it rest in the refrigerator for a half hour before rolling out.

Add egg and vanilla and mix together only enough to make a dough form.

(You can also do this by pulsing the butter through the dry ingredients in a food processor.)

Cut in butter with a pastry blender or two knives until the mixture resembles a coarse meal.

I think darker is better but tastes vary. I use chocolate that has an absolute minimum of 50 % cocoa.

Good quality chocolate is essential for this recipe. NOTE: A word about the chocolate for this recipe before you begin.

Tarete au chocolat