CRUST
1 1/4 cups King Arthur all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract

FILLING
12 oz. high-quality bittersweet chocolate (60% cacao), chopped
1 1/4 cups heavy whipping cream
1 egg, beaten

1. Whisk flour, sugar and salt in medium bowl. With fork, stir in butter and vanilla extract until blended and mixture forms a ball. (Mixture can also be beaten with an electric mixer at low speed until blended.)

2. With hands, press dough into bottom and up sides of 9-inch tart pan with removable bottom. Freeze 10 to 15 minutes or refrigerate 30 to 45 minutes or until set.

3. Meanwhile, heat oven to 375ºF. Bake crust 15 to 20 minutes or until golden brown. Cool on wire rack 5 minutes or while preparing filling.

4. Place chocolate in large bowl. Bring cream to a boil in small saucepan; pour over chocolate. Let stand 1 minute to soften; stir until smooth. Stir in egg until blended. Pour into crust.

5. Bake 15 to 20 minutes or until edges are slightly puffed and center jiggles slightly when tapped but is not liquid. (Filling will firm as it cools.) Cool on wire rack 20 to 30 minutes; serve warm. (Tart can be made 8 hours ahead. Cool completely. Cover and refrigerate. To serve, reheat at 350ºF for 5 to 10 minutes or until warm.)

8 servings