Intense Chocolate Tart

Directions

1. In the bowl of a food processor, pulse the flour and salt a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons water and pulse just until the mixture is moistened and holds together; add up to 1 more tablespoon water if necessary, but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour and up to 3 days.
2. When you’re ready to finish the tart, preheat the oven to 375°F. Let the dough stand on a lightly floured surface for a minute or two to warm up very slightly. Roll the dough into an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom, and cut off the excess dough. Freeze for 10 minutes.
3. Set the chilled crust on a rimmed baking sheet. Fill with parchment and pie weights and bake until the crust has set, about 20 minutes. Remove the parchment and weights and continue to cook the crust until it has browned nicely, about 10 minutes more. Transfer to a rack to cool while you prepare the filling.
4. To make the filling: Put the chocolate, cinnamon, and salt in a medium bowl. In a small saucepan, bring the cream just to a boil over medium heat. Pour the hot cream over the chocolate and let stand for 1 minute. Whisk until smooth and let cool slightly. Stir in the egg and vanilla. Pour the filling into the prepared crust. Set the tart on a baking sheet and bake until the edges of the filling are set but the center still has a slight jiggle, 18 to 20 minutes. Let the tart cool completely before serving.