Instructions: To make pastry: In a standing mixer fitted with a paddle, mix together on low the flour, sugar and salt. Add the butter and mix until it forms small, dime-sized flakes. Stop the machine and add the cream, yolk and vanilla. Mix on low speed until the dough comes together smoothly. Wrap in plastic wrap, flatten into a disk and chill for 30 minutes.

Preheat the oven to 325 degrees.

Dust a countertop with flour. Unwrap dough and roll from the center out. (If dough is hard, let it rest for a few minutes.) When the dough is about 10 inches in diameter and less than 1/4 inch thick, move the dough into a 9 inch tart pan with removable bottom. Press the dough into the bottom and sides of the pan, raising the excess above the rim. Roll the rolling pin along the top of the pan to remove the excess dough.

Line the shell with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes. Remove weights and paper and bake 5 minutes longer. Let cool.

To make filling: Raise the oven temperature to 350 degrees.

In a double boiler over low heat, melt the chocolate and butter together.

Stir and set aside. In a mixer fitted with a whisk or whip attachment, whip the egg yolks, whole eggs and sugar until thick and fluffy. Add the vanilla and salt. Slowly add the chocolate mixture while mixing on low speed. Scrape the bowl and then whip mixture on medium speed for 1 minute. Pour into the prepared tart shell and bake until the top looks dry and the filling is just set, 10 to 12 minutes. Let cool for 1 hour before removing tart band.

Note: Scharffen Berger comes in 9.(7-ounce) bars and is available at most specialty supermarkets - such as Zupans Markets, Whole Foods and City Market - for about $9. Substituting other brands of chocolate is possible, but the flavor just isnt the same. So go ahead and splurge!

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