All Purpose Crust

I originally used this crust for the base of lemon squares, but it's always such a hit that I use it as the base of any and every pie or tart that I bake!

Cam's All-Purpose Crust:
2 C flour (I always use King Arthur's White Whole Wheat Flour)
1/2 C powdered sugar
pinch of salt
3/4 C butter

Mix the flour, sugar and salt; rub in the butter until the mixture resembles coarse breadcrumbs. Stir in 1 teaspoon of water with a fork until the mixture forms a ball. Press the mixture evenly into an ungreased baking dish. Bake for 20 minutes at 350, or until a light golden brown.

Torta di Cioccolata: last night this crust was the base of my torta di cioccolata. The filling of the torta is easy to make...

2 egg yolks
2 cups heavy cream
12 oz bittersweet (not unsweetened) chocolate

While you bring the cream to a simmer, light beat the egg yolks. Once the cream is hot, add a ladel-full of the cream to the yolk in a slow stream. Then, whisking constantly, pour the yolk mixture into the remaining cream. Cook the custard over moderately low heat until thickened. Remove from heat, add the chocolate. Whisk till smooth. Then pour into the baked tart crust and cool completely.

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