To make dough, sift together flour and confectioners’ sugar and cut butter into cubes. Place in food processor and mix together, adding egg yolks at the end to form dough.
Carefully roll out dough. Use plenty of flour on board and rolling pin to keep dough from sticking. Pastry dough must be very thin. Lift carefully into 11-inch removable-bottomed fluted tart pan by rolling up on rolling pin, then slowly unroll it over pan, press into bottom and sides, and trim away excess, but allow a little extra as crust will shrink slightly. Chill about 30 minutes. Preheat oven to 350°F.
Line pie shell with parchment paper or foil, fill with dried beans and bake about 15 minutes. Remove beans and paper and return piecrust to oven another 10 minutes, or until it is lightly colored. Remove from oven and set aside. Reduce oven temperature to 325°F.
Melt chocolate in top of double boiler over barely simmering water. Mix together all remaining ingredients for filling, then stir in melted chocolate. Spoon into pie shell and return to oven about 1 hour. Watch crust carefully and if necessary, cover with foil to prevent burning. Serve either warm or at room temperature, and garnish each serving with a dollop of whipped cream and a sprinkling of brown sugar.
Check out www.greenandblacks.com for more details. All materials are courtesy of Green & Black’s.
Published in the December 21, 2005 issue of Farm World.