Dessert: Chocolate Lovers' Butterscotch Chiffon Tart

We are happy to announce that Nicholas Leighton has won our January 2006 "Cook the Cover" contest with his delicious variation on our Butterscotch Chiffon Pie.Nicholas Leighton explains his variation:I loved the silky butterscotch chiffon pie on January's

Ingredients

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup powdered sugar
1 large egg, beaten

Instructions

Blend together the flour, cocoa powder, and salt in a bowl. Using the metal blade in a food processor, pulse the butter and the powdered sugar together until combined. Add the flour and cocoa mixture to the food processor bowl and pulse until the mixture resembles coarse meal. Add the egg and pulse until incorporated. Dump the dough onto a piece of plastic wrap or into a plastic bag and gently knead until the dough holds together. Flatten into a 6-inch disk, cover with plastic wrap (or close plastic bag), and refrigerate for 30 minutes (until just firm enough to roll). Roll out dough into a 1/8-inch-thick circle between 2 lightly floured sheets of plastic wrap. Fit dough into ungreased tart pan. Patch any holes or rips by pressing in scraps of extra dough with your fingers. Trim excess dough so that there's 1/8 inch of dough above the top edge of the tart pan (to account for shrinkage while baking). Chill for 1 hour before baking.
Put oven rack in middle position and preheat oven to 375 °F. Lightly prick shell all over with a fork. If using pie weights: Line shell with parchment and fill with pie weights. Bake until pastry deepens in color (but does not brown), about 12 minutes. Remove parchment and bake for another 2 to 3 minutes more. If not using pie weights: Bake until pastry deepens in color (but does not brown), about 12 minutes. Check after the first 5 minutes; if center of tart puffs up, gently push down with the back of a spoon. Cool completely in the tart pan on a rack, about 20 minutes.