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"  CHOCOLATE TART Tart Shell  \u2022 9 T unsalted butter, at room temperature \u2022 1 cup plus 2 T confectioners&amp;#039; sugar \u2022 1\u00BE cups all-purpose flour \u2022 \u00BC tsp. salt \u2022 1 large egg, lightly beaten   In a mixer fitted with the paddle attachment, mix the butter, sugar, flour, and salt on medium-low speed until just crumbly. Add the egg, and mix until the dough comes together to form a soft, moist ball. Turn it out onto a work surface, and if necessary, knead it once or twice to pull it together. Divide the dough in half, flatten each half into a disk, and wrap each in plastic wrap. Chill for an hour. (You will need only 1 disk of dough; the remainder can be refrigerated for 2 days or frozen for up to a month.)   Place a buttered 9-inch tart pan with a removable bottom or a tart ring on a parchment-lined baking sheet. Working on a lightly floured surface, roll the dough into a circle about \u215B inch thick. Fit the dough into the pan, pressing it along the bottom and up the sides. Trim dough even with the pan&amp;#039;s rim, and refrigerate it for at least 30 minutes.   Center a rack in the oven, and preheat it to 350\u02DAF. Line the dough shell with parchment paper, and fill to the top with dried beans, rice, or pie weights. Bake for 18 to 20 minutes. Remove the parchment and beans, and bake for another 5 to 7 minutes, until crust is golden brown. Cool on a rack until crust reaches room temperature. (The crust can be kept at room temperature for 8 hours.)   Chocolate Filling   \u2022 1 cup milk \u2022 1 cup heavy cream \u2022 \u00BC cup sugar \u2022 5 egg yolks \u2022 7 oz. bittersweet chocolate, finely chopped  Combine the milk and cream in a medium saucepan, and bring to a boil over high heat. Meanwhile, fill a large bowl with ice cubes and cold water. In a medium bowl, whisk together the sugar and egg yolks until they become light and pale. Whisking constantly, gradually pour in half of the hot liquid, then pour the contents of the bowl back into the saucepan. Cook over medium heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon (or reaches 185\u02DAF on an instant-read thermometer), about 2 to 3 minutes. Strain through a fine-mesh sieve into a large bowl. Add the chocolate and stir until it has melted and the mixture is smooth. Place the bowl in the ice water and let cool completely. Pour the cooled chocolate filling into the prebaked crust, and refrigerate the tart for at least 4 hours before serving.  Garnish   \u2022 \u00BD cup heavy cream \u2022 1 T sugar \u2022 \u00BD tsp. ground cinnamon \u2022 \u00BC cup cr\u00E8me fra\u00EEche   Use a whisk to whip together the heavy cream, sugar, and cinnamon in a medium bowl until soft peaks form. Add the cr\u00E8me fra\u00EEche, and continue to mix until it is just combined.   Finish the tart by decorating it with dollops of the whipped-cream mixture (or garnish each slice with a spoonful). Serve with the grapefruit-lavender honey soup on the side.  GRAPEFRUIT-LAVENDER HONEY SOUP   \u2022 5 Ruby Red grapefruit, peeled \u2022 1 large orange, peeled \u2022 2 T lavender honey \u2022 1 tsp. orange-blossom water \u2022 Splash of freshly squeezed lime juice   Cut away any pith from the fruit. Working over a small saucepan, cut between the membranes, allowing the citrus segments and juices to drop into the pan. Squeeze out any remaining juices. Warm over medium heat while gently stirring. Add the honey and orange-blossom water. Transfer the soup to a container, cover, and refrigerate until cold. Just before serving, stir in the lime juice. "^^<http://www.w3.org/2001/XMLSchema#string>
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