CRUST 1/2 cup unsalted butter 1/4 cup sugar 3/4 teaspoon vanilla 1/8 teaspoon salt 1 cup all-purpose flour
FILLING 5 tablespoons unsalted butter, cut up 1/2 cup sugar 1/4 cup unsweetened cocoa 1 cup whipping cream 1 1/4 teaspoons instant espresso coffee powder 1/2 teaspoon vanilla 1 egg, lightly beaten
1. Heat oven to 350ºF. Melt 1/2 cup butter in medium saucepan over medium heat. Remove from heat; stir in 1/4 cup sugar, 3/4 teaspoon vanilla and 1/8 teaspoon salt. Stir in flour just until well-combined.
2. Press dough in bottom and up sides of 9 1/2-inch tart pan with removable bottom. Place pan on baking sheet. Bake 20 to 25 minutes or until deep golden brown.
3. Meanwhile, melt 5 tablespoons butter in same medium saucepan over medium heat. Add 1/2 cup sugar, cocoa and cream. Cook over medium heat, stirring until mixture is smooth and small bubbles begin to form around edges. Remove from heat; stir in coffee powder and 1/2 teaspoon vanilla.
4. Just before crust is done baking, whisk egg thoroughly into hot chocolate mixture. Remove crust from oven; pour filling into hot crust. Return to oven; bake 10 to 12 minutes or until barely set. (Filling will quiver slightly when tapped at side.) Cool in pan on wire rack 25 minutes. Serve tart warm or at room temperature. Store in refrigerator.
TIP: If desired, garnish tart with edible gold leaf