INGREDIENTS

INSTRUCTIONS

Make the tart shell:  1.In a food processor fitted with the metal
chopping blade, combine  the flour, sugar, salt, and cocoa powder.
Pulse the machine eight to  nine times to blend. Scatter the butter
over the flour mixture and  pulse the machine until the butter is cut
into the flour and the  mixture resembles coarse meal. Add the yolks
and continue to process  in on/off pulses only until the mixture is
evenly incorporated and  the particles begin to hold together. Scrape
the dough onto a work  surface and form it into a ball. Flatten it into
a disc and wrap in  plastic wrap. Chill 1 hour.  2.Position a rack in
the center of the oven and preheat to 350  degrees F.  3.Remove the
chilled disc from the refrigerator. Place the dough  between two pieces
of plastic wrap and roll the dough into a small  round. Lift and rotate
the dough one quarter turn after each roll.  Continue rolling until the
circle measures approximately 14 inches in  diameter and is abut 1/8
inch thick. Remove the top layer of plastic  wrap.  4.Carefully roll
the dough around the rolling pin and transfer it to a  12-inch fluted
tart pan with a removable bottom. Unroll the dough  into the pan. Lift
the edges of the dough and gently press the dough  into the bottom and
up the sides of the pan. Trim off any excess  dough. Refrigerate the
dough for 20 to 30 minutes, until firm.  5.Bake the tart shell 20 to 30
minutes or until set. Place on a wire  rack and cool completely.  Make
the chocolate cream:  1.Place the chopped chocolate in a medium bowl
and set aside.  2.In a non-corrosive medium saucepan bring the sour
cream, heavy  cream and 1/4 cup of sugar to a boil over medium-high
heat.  3.In a large bowl using a hand-held electric mixer, beat the
eggs, egg  yolks, cornstarch and the remaining 1/4 cup of sugar at
medium speed  until pale. Whisk one-third of the hot cream mixture into
the egg  mixture and return the whole mixture to the pan. Cook over
medium-high heat while constantly stirring with a whisk for 3 to 5
minutes or until thick. Pour the thickened mixture over the reserved
chocolate and whisk until incorporated. Scrape the mixture into the
prepared crust and smooth the top with a rubber spatula. Chill in the
refrigerator for 2 hours.  Make the chocolate mascarporle topping:
1.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the  wire
whip attachment, combine the mascarpone, heavy cream, chestnut  puree,
confectioners' sugar and vanilla. Beat on medium-high speed  until soft
peaks form. Place the mixture in a pastry bag fitted with  a medium
star tip and pipe in a shell pattern covering the top of the  chilled
tart. Refrigerate the tart for 1 hour before serving. Posted  to
Bakery-Shoppe Digest V1 #182 by docden <docden@mnl.v-link.net> on  Aug
06, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6218
Calories From Fat: 4328
Total Fat: 489.1g
Cholesterol: 3215.7mg
Sodium: 1882.3mg
Potassium: 1242.9mg
Carbohydrates: 398.2g
Fiber: 6.3g
Sugar: 261.5g
Protein: 74.7g