Salted Dark Chocolate Tart

A lovely and simple dark chocolate tart. This recipe uses water to bring the chocolate crust together; however, substituting in an egg would work as well (if not avoiding eggs). Eggs add a softer texture and richer taste to dough. It will cause the dough to puff-up a little though, so when baking cover the dough with parchment and fill with pie weights or dried beans (this keeps the dough in place). Remove the parchment and weights five minutes before finished baking, to allow it to golden over and dough to finish baking.