Heat oven to 400 degrees. Following recipe for either pate sucree or pate brisee on page 104 and the how-to for a basic tart shell on page 106, prepare and bake shell.
Prick bottom of crust in several places with fork. Blind-bake crust: Line crust with foil that hangs over edges; fill with dried beans. Bake 20 minutes; let stand 5 minutes. Lift foil and beans from crust.
In a medium pan over medium-high heat, cook cream, milk, and sugar until cream and milk are scalded, stirring to dissolve sugar. Place chocolate in medium metal bowl. Pour scalded mixture over chocolate; whisk gently. Add eggs; whisk gently. Add extracts; whisk gently.
Pour chocolate filling into crust. Bake until filling has set, 30 to 35 minutes. Let cool in pan on wire rack.
Using small sifter, sift 2 tablespoons cocoa over tarts. Combine remaining 2 tablespoons cocoa with confectioners' sugar. Set stencils over tart. Sift sugar mixture over tart and remove stencils.
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