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Combine the flour with the granulated sugar. Cut in the butter until it has a crumb like texture. Add the egg yolk and water. Stir in 1 tsp of vanilla, adding up to 1 more to tbsp of water if necessary. Shape the dough into a disc and then wrap it in plastic. Chill for 1 hour.
Preheat the oven to 400 F.
Remove the dough from the fridge and let stand for 10 minutes. Roll it into an 11" round disc. Then carefully lay it into a 9" springform pan.
Freeze for 15 minutes. Prick the dough with a fork and then line it with aluminum foil. Pour in rice or dry beans to weigh it down. Bake for 5 minutes. Remove the foil and rice and then bake for 15 minutes longer.
Melt 3 oz of the dark chocolate and pour it over the bottom of the crust. Chill.
Simmer half a cup of the cream with 6 0z of the chocolate until it melts. Cover and set aside.
Whip the remaining cream with the icing sugar and 1 tsp of vanilla. Fold the cream into the chocolate mixture. Spread it evenly over the tart shell. Chill.