Chocolate Tart

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 3 tablespoons ice water
• 3 ounces semi-sweet chocolate, chopped
• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

1. Set your oven to 350ºF (180ºC.)
2. Scatter the sugar across the base of a large sturdy saucepan or Dutch oven in a level layer. Warm it over moderate heat until the outside starts to melt and turn caramel-colored. With a heatproof spatula or spoon, gently pull the melted sugar toward the middle so the whole pan melts more evenly.
3. When the sugar has fully melted, keep close watch, because caramel darkens fast. As soon as you see it begin to smoke, but before it burns, switch off the heat and stir in the coffee. It will bubble up and may tighten in spots, so keep your face back and use oven mitts if you like.
4. If the caramel has clumped anywhere, put it back over low heat and stir gently until it smooths out. Add the butter and salt, stirring until melted, then mix in both chocolates until the filling is smooth.
5. Stir in the eggs, followed by the flour. Mix in the rum or vanilla extract.
6. Scrape the filling into the pre-baked tart shell and bake for 15 to 20 minutes. You want the edges to lift and crack a little, while the center still has a wobble, so don’t let it go too far. Take it out of the oven and let it cool completely before slicing.