Total Calories: 100
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the side of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place an oven rack in the lowest third of the oven. Preheat the oven to 450°F. With a fork, prick the bottom of the tart shell at 1-inch intervals. Bake 5 minutes, then prick the dough again. Bake 20 minutes more or until lightly browned and crisp.
4 Place the tart shell on a rack to cool. Remove the pan rim and place the tart on a serving dish.
5 To make the filling, place the cream in a small heavy saucepan. Bring the cream to a simmer and remove from the heat. Add the chocolate and espresso powder. Let stand several minutes or until the chocolate is softened. Stir the filling until smooth.
6 Pour the chocolate into the cooled tart shell. Refrigerate 4 hours up to overnight. Serve chilled.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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