Chocolate Tart (Tarte Au Chocolat)

FOR PASTRY: Blend flour and sugar in processor. Add butter and using on/off turns, cut in until mixture resembles coarse meal. Add cream; process until moist clumps form. Turn out dough onto work surface. Gather into ball; flatten into disk. Wrap doug in plastic and refrigerate 15 minutes. Preheat oven to 350F. Roll out dough on lightly flour surface to 11- inch round. Transfer to 9-inch diameter tart pan with removable bottom. Press gently into place. Fold edges over to form double-thick sides. (Can be prepared 1 day ahead. Cover and chill). Line crust with aluminum foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove beans and foil. Bake crust unti golden brown, about 20 minutes. Trasfer to rack and cool. Maintain oven temperature. FOR FILLING: Bring whipping cream and milk to simmer in heavy medium saucepan. Reduce heat to low, add chocolate and stir until melted and smooth. Beat egg to blend in medium bowl. Gradually whisk 1/4 of hot chocolate mixture into egg. Whisk in remaining chocolate mixture. Pour filling into baked crust. Bake until set, about 15 minutes. Transfer to rack and cool. Bon Appetit/May 94 Typed for you by Didi Pahl