for the shortbread hull
In the dish of a stand blender fitted with the oar connection, combine the flour, sugar, and salt. Include the spread pieces one at time, and blend until the margarine is consolidated and looks like coarse sand. Include the substantial cream and vanilla, and combine until the batter comes and begins to shape a ball.
Utilizing your hands, press around 66% of the mixture into the base of a 9-inch tart container with a removable base. Press the remaining mixture into the fluted sides of the skillet. Press and smooth batter with your hands to an even thickness. Place the tart skillet in the cooler and stop the mixture until firm, 20-30 minutes.
Preheat the broiler to 350, and change a stove rack to the center position.
Line the chilled tart shell with material paper, covering the edges to forestall blazing. Fill the focal point of the pie with pie weights.
Heat for 14-16 minutes, until the hull is light brilliant chestnut. Uproot the material and the beans. Heat for 2-3 more minutes, until the covering is brilliant cocoa. Expel from the stove and let cool somewhat while setting up the filling.
for the chocolate filling
In a little pot, convey the overwhelming cream to a stew. Expel it from the warmth and include the ambivalent chocolate, racing until the chocolate is totally dissolved and is superbly smooth. Race in the egg and vanilla. Empty the blend into the tart shell. Heat until the middle appears to be set however is still quivery when the dish is poked, 15-18 minutes. Uproot the sheet dish to a wire rack and let the tart cool.
for the whipped cream
No less than ten minutes before whipping the cream, put the dish and whisk connection you will be utilizing as a part of the cooler, and let chill. Include the overwhelming cream, sugar, vanilla, and salt to the chilled blender dish, place on the stand blender, and fit the blender with the whisk connection.
Beat the cream on low speed for 30-45 seconds, then expand the pace to medium and keep beating, around 30-45 more seconds. Expand pace to high and keep beating until cream is smooth, thick, and almost twofold in volume, an additional 30 seconds to a moment. The whipped cream can be made two hours early and put away in the cooler.
1 ½ cups (213g) all-purpose flour
¼ cup (50g) sugar
½ teaspoon salt
10 tablespoons unsalted butter, cold and sliced into thin slices (about 14 slices)
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
1 cup heavy cream
9 ounces bittersweet chocolate, chopped
1 large egg