Black Bottom-Java Cream Tart

Prepare pastry as directed. On a lightly floured surface, roll dough into a 13-inch circle. Ease pastry into an 11-inch tart pan with a removable bottom. Press pastry into fluted sides of tart pan; trim pastry even with the edge of the tart pan. Prick pastry. Line pastry with a double thickness of foil. Bake in a preheated 375 degrees F oven for 10 minutes. Remove foil and bake for 5-10 minutes more, or till light brown. Cool in pan on a rack.

Meanwhile, in a small heavy saucepan melt 1/3 cup chocolate pieces or chopped chocolate and 1 tablespoon margarine or butter over low heat; set aside. In a heavy saucepan stir together 1/4 cup whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook for 2 minutes. Remove from heat; stir in chocolate mixture. Cool to room temperature. Spread cooled mixture over the bottom and up the sides of the pastry shell; set aside.

In a medium saucepan combine sugar, cornstarch, and coffee crystals. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into the beaten egg yolks. Return all to saucepan. Cook and stir till bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/2 cup chocolate pieces or chopped chocolate, 2 tablespoons margarine or butter, and the vanilla till chocolate is melted. Pour into pastry shell. Cover surface with plastic wrap. Chill for 4-24 hours, or till firm. To serve, carefully remove plastic wrap; remove sides of pan. Pipe whipped cream over top of pie. Garnish with chocolate curls.