(Update 3/12/12: I had a mini-tart made from leftover dough and filling, and tipping a tablespoon of the rum in the cream before whipping gives it the needed oomph!)
You can halve the recipe like I did, since I have only one of those tart pans. When halving recipes, there's always a dilemma like "how do I halve 3 egg yolks?" I went with one egg yolk and the whole tablespoon full of rum, and the recipe seems forgiving. It takes some time to make all the components, but your reward will be sweet. If you want to go an easier and more chocolatey route, I highly recommend this Chocolate Cream Pie.
For a primer on making chocolate curls, I like Pioneer Woman's how-to post. I started out with just chocolate, and it kept shattering instead of curling. I couldn't believe it, since this wasn't my first time making them. Maybe because my new place is so dry? After repeated attempts, I threw my hands up and told Joe I was ready to down the airplane-sized bottle of rum I bought just for this recipe. He told me to go for it. Anyway, I thought there was something to the Pioneer Woman using shortening in her chocolate curls, but shortening creeps me out and I didn't have any. So I used a pat of butter, and lo and behold the chocolate curled!
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Black Bottom Tart
From Martha Bakes
For The Crust
Pate Sucree Extra
For The Filling
¾ cup sugar
4 teaspoons cornstarch
½ cup cold milk
1½ cups scalded milk
4 eggs, separated
1½ ounces semisweet chocolate, melted
2 teaspoons vanilla extract
1 envelope gelatin
¼ cup cold water
1 tablespoon dark rum
¼ teaspoon salt
¼ teaspoon cream of tartar
2 cups heavy cream
For The Chocolate Thatch Garnish
8 ounces bittersweet or semisweet chocolate, very finely chopped
Preheat oven to 375°. On a lightly floured surface, roll the dough ⅛ inch thick. Fit dough into 2 rectangular 13¾ by-4¼-inch tart shells, letting it fall naturally into the corners and being careful not to stretch the dough. With your fingers or a rolling pin, trim dough so that it is flush with top edge of tart shells. Prick the tart shell all over with the tines of a fork. Chill until firm, at least 45 minutes.
Line dough with parchment paper and fill with dried beans or lentils. Transfer to oven and bake until tart shells begin to color, about 20 minutes. Carefully remove the dried beans and parchment and return to the oven and bake until the tart shells become a deep golden color, about 15 to 20 minutes more. Cool completely on a cooling rack.
In a heavy saucepan, dissolve ½ cup sugar and the cornstarch in the cold milk. Stir in the scalded milk, place the mixture over direct heat, and boil for 3 minutes, stirring constantly. Transfer the mixture to the top of a double boiler.
Beat the egg yolks in a small bowl and stir in 3 tablespoons of the milk mixture. (This will keep the egg yolks from curdling when added to the remaining hot milk.) Pour this back into the remaining milk mixture, and cook over simmering water for 3 to 4 minutes, stirring constantly, until the mixture becomes quite thick. Remove from the heat and put 1 cup custard in a small bowl. Stir in the melted chocolate and vanilla, and set aside to cool completely. When cooled, spread evenly in the tart shell and chill until set.
Meanwhile, soften the gelatin in the cold water and add to the remaining hot custard. (The gelatin will not dissolve properly if the custard has cooled.) Stir to combine. Fold in the rum and let the mixture cool at room temperature until it just begins to set.
Beat the egg whites with the salt and cream of tartar until stiff but not dry. Gradually beat in the remaining ¼ cup sugar, and then fold the egg whites into the custard mixture. Spoon this evenly over the chocolate mixture. Chill until set.
Whip the cream until stiff and spread or pipe over the custard. Garnish as desired with chocolate thatch. Chill until ready to serve.