Triple Dark Chocolate Tart

1. To make Cocoa Nib Crust: Sift flour, cocoa powder, and salt into medium bowl. Set aside. Beat butter and confectioners’ sugar with electric mixer until soft and creamy. Beat in flour mixture just until combined. Add vanilla extract and 2 Tbs. water; mix with spatula until soft dough forms. Wrap in plastic wrap, and chill 1 hour.

2. Preheat oven to 400°F. Use cooking spray to coat 8-inch fluted tart pan with removable bottom. Roll chilled dough to 1/8-inch-thick circle on well-floured work surface. Transfer to prepared tart pan, press in bottom and sides, and trim edges. Use excess dough to repair any cracks or holes. Sprinkle cocoa nibs, if desired, over bottom of crust, and gently press into crust with fingers. Cover crust with parchment paper, and weigh down with uncooked rice or beans. Reduce oven heat to 350°F and bake 7 minutes. Remove parchment and rice or beans, and bake 5 to 7 minutes more, or until dry and pale brown. Cool.

3. To make Fudge Filling: Place chocolate in large heat-proof bowl. Bring evaporated milk to a boil in saucepan. Remove from heat, and pour over chocolate, whisking until smooth. Whisk in butter and vanilla extract. Pour filling into crust, and cool, then refrigerate 2 hours or more. Remove tart from pan, and serve.