TART CRUST:

6 tbsp. (3/4 stick) butter, softened
3/4 c. all purpose flour
1/2 tsp. vanilla
1/2 c. sugar
3/4 c. cocoa
1/8 tsp. salt

Preheat oven to 350 degrees. Grease 11 inches loose bottom fluted tart pan. In mixer bowl, beat butter and sugar until light and fluffy. At low speed, beat in flour, cocoa, vanilla, and salt until soft dough forms. Press dough into bottom and up sides of pan. Bake 8 to 10 minutes, or until firm but not crisp. Cool completely on wire rack. Remove sides and bottom of tart pan, putting tart shell on a serving platter.

FILLING:

1 1/4 c. heavy whipping cream
10 oz. semisweet chocolate, broken

Put unwrapped chocolate in a large glass bowl. Heat in microwave, on high 1 or 2 minutes until almost melted. Stir and return for another minute. Stir again. If chocolate does not melt completely as you stir it, return to microwave for 45 to 60 seconds more and stir again.

NOTE: If you do not have microwave, place chocolate in a heavy saucepan over very low heat and stir constantly until just melted. Using a wire whisk, add whipping cream, stirring until smooth and blended. Pour into tart shell and refrigerate 4 hours.

Can be topped with whipped cream if desired.