CHOCOLATE FUDGE TART

(OPTIONAL) 
for the tart shells...this will make one 8" tart shell or two 4" shells......baked and cooled
1 stick of butter
1 1/4 cups of flour
2 teaspoons of sugar
a pinch of sea-salt
1/4 - 1/2 cup of ice cold water

the chocolate filling...
1 1/2 sticks unsalted butter
4 oz of semi-sweet chocolate
1 oz of cocoa powder
2 oz. milk chocolate chips
1 1/2 cups granulated sugar
2/3 cup all purpose flour
6 eggs, lightly beaten

In a mixer, combine butter and sugar, blend until roughly mixed, (do not over mix) add in the flour and mix until smooth in texture, gradually add the ice water... a little at a time until the dough forms a ball. Do not over mix nor add in too much water...use only as much water as required to form a ball.
NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flakey...

This receipe requires that you first completely bake the tart shells prior to filling.
To bake these tart shells, first place a piece of parchment paper in them with some pie weights, if you do not have pie weights, you can use any dry bean such as lentils. Bake in an oven set to 350°F for 12 minutes, remove the weights and return to the oven for another 10 minutes or until the shells are golden brown.

In a bain marie (double boiler) over simmering water, melt the butter and chocolate(squares and chips only). Whisk until well combined and remove from the heat and set aside to cool.
In a mixer, combine the eggs, flour and sugar, add in the cocoa powder and continue to mix. Next, stir in the chocolate-butter mixture. Pour the filling into the tart shells, (or just fill a fluted cake pan with the filling).

Set the oven to 350°
Bake for approximately 1 - 1 1/2 hours or until a knife inserted comes out clean.

This should be served with whipped cream or an orange sauce...