Cook The Book: Bittersweet Chocolate Tart

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1 3/4 cups heavy whipping cream

1/4 cup light corn syrup

1 pound bittersweet (not unsweetened) chocolate, melted and cooled

6 tablespoons unsalted butter, softened

One 10- or 11-inch Press-In Cookie Dough crust, baked (recipe follows)

1 tablespoon chocolate shavings for finishing

Confectioners' sugar for sprinkling

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1/3 cup sugar

1 teaspoon vanilla extract

1 large egg yolk

1 1/3 cups all-purpose flour

One 10- or 11-inch tart pan with a removable bottom, buttered

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