Chocolate Filling: In a medium-sized heatproof bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then
whisk in 1/3 cup (80 ml) of the milk to make a thick paste. Add
the egg yolks and whisk into the cocoa paste mixture. Set aside while you heat the milk and cream. Have
ready a strainer placed over a bowl as you will need to
strain the pudding after it is cooked.
Pour the remaining 1 1/3 cups (320 ml) milk with the cream
into a medium-sized heavy saucepan. Bring this
mixture just to a boil (the milk will start to foam up) and then remove from heat. Gradually pour the
hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean,
heavy bottomed medium sized saucepan and place over medium-low
heat. Cook, stirring constantly, until the mixture thickens to the
consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour
through the strainer to remove any lumps that may have formed during cooking. Add the finely chopped
chocolate, vanilla extract, and butter, stirring gently with a rubber
spatula until the mixture is smooth. Cover with plastic wrap, to prevent a skin
from forming, let cool, and then chill in the refrigerator until thick (for at least four
hours, or even overnight).
Crust: Lightly butter, or spray with a non
stick vegetable spray, a 9 inch (23
cm) pie or tart pan.
In your food processor, place the flour, sugar, and salt and process to combine.
Add the cold butter and pulse until the pastry starts to come together and form
clumps. Transfer the pastry to your pan and, using your fingertips,
evenly press the pastry onto the bottom and up the sides of the pan. Gently
pierce the bottom of the crust with the tines of a fork. Cover and place the pastry crust
in the freezer for 15 minutes to chill.
Preheat oven to 425 degrees F (220
degrees C) and place rack in the center of the oven. Place the tart pan
on a larger baking sheet and bake the crust
until golden brown, about 13 - 15 minutes. Remove
from oven and place on a wire rack to cool completely. Then fill with the
chilled chocolate filling.
Topping: In a chilled large bowl, with the
whisk attachment, beat the cold whipping cream and sugar until
stiff peaks form. Either pipe or spread the whipped cream on top of the
filling. Garnish with grated chocolate if you like. Refrigerate, if not serving
immediately. Serves 8-12