Chocolate silk tart

Crust
1 cup unsalted butter, room temperature
1/3 cup sugar
4 egg yolk
1 2/3 cups all purpose flour
1/3 cup cocoa powder
1 tsp salt
Filling
6 oz bittersweet or semisweet chocolate, chopped
3/4 cup whipping cream
1 tsp vanilla extract
1 tbsp brandy
1 egg

1. Crust:
2. Cream butter and sugar together. stir in egg yolks, adding one at a time.
3. Sift together flour, cocoa and salt and add to butter mixture. mix until dough just comes together. shape in to a disc and chill until ready to roll. if preparing ahead of time, pull dough from fridge an hour before rolling.
4. Preheat oven to 350 f.
5. On a lightly floured surface, roll out dough to just over 1/4-inch thickness. line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. dock pastry with a fork and bake for 18-20 minutes. allow to cool.
6. Filling:
7. Reduce oven temperature to 325 f.
8. Place chopped chocolate in a large bowl. heat cream to just below a simmer and pour over chocolate. let it sit for a minute then stir slowly. stir in vanilla and chambord.
9. Whisk an egg in a small cup then stir into chocolate. pour into chocolate shell and bake for 12 minutes. let cool for 15 minutes, then chill for 2 hours, before slicing.