Chocolate Tart

flatten the dough between the two parchment paces using your hand.
roll into a rectangle till it matches the same size as the parchment paper put it into the freezer for 30 minutes in a baking sheet

Peel the top layer of parchment paper off flip over but leave the parchment on. use the tart pan as the cutter. cut towards one far end of dough.

make 3 strips 1 unch wide with a ruler. cut dough along straight edge. put bottom of tart back in. use offset spatula to remove outside leavings. use offset spatula to loosen from paper. place into pan and pat in place.

used 1-in strips to make the outside crust. push it into the crevices of the tarp pan. use one hand to guide the dough and a second hand to push it into the tart pan. put in freezer for 20 minutes.

trim off edges with a knife..

spray some tin foil with a bunch of oil and put on top of the tart pan for baking put pie weights on top of the tin foil. preheat the oven to 350°. put the rack in the middle position. Cook the pie crust for 30 minutes until it's well set. after the 30 minutes is done take out of the oven and remove the pie weights. Cook for 10 more minutes.

Cool pie crust on wire rack for 30 minutes

for the filling whisk together the half and half and the eggs until well combined.

on medium low heat keep heating until it hits 170 to 180°. be sure to constantly stir with a non-reactive spatula. it takes about 5 to 7 minutes.

add the chocolate and whisk until it is well smooth and combined with the salt and stevia mix. add the 10 tablespoons warmed butter to the mix and stir until incorporate

strain the mixture to remove any lumps through a wire mesh.

pour into the the shell.

Cool on the counter for 20 minutes.
put in fridge for 2 to 24 hours serve and enjoy when you're done.

do not cover it with plastic.