b'Chocolate Meringue TartNICK STELLINOMakes 1 11-inch tartSweet shortcrust pastry (See accompanying recipe.)Chocolate cream filling (See accompanying recipe.)6 ounces semisweet chocolate, choppedW cup rum or crme de cacao (optional)FOR THE SHORTCRUST PASTRY:1V cups all-purpose flour, plus extra for dusting the work surfaceV teaspoon C&H or Domino SugarW teaspoon salt1 cup chilled butter, cut into V-inch dice1 egg, lightly beaten4 tablespoons cold waterFOR THE CHOCOLATE CREAM FILLING (YIELDS 2 CUPS):2 cups half-and-half1 teaspoon vanilla extract6 ounces semisweet chocolate, chopped into small pieces1 cup C&H or Domino SugarW cup all-purpose flourB iteaspoon salt6 large egg yolksFOR THE MERINGUE TOPPING:1 tablespoon cornstarch 1 tablespoon cold waterV cup boiling water 3 egg whites 8 tablespoons C&H or Domino Sugar 1 teaspoon vanilla extractTO PREPARE THE SHORTCRUST PASTRY:Preheat the oven to 375 degrees.In a food processor, combine the flour, sugar and salt with 1 pulse. Add all of the butter, and pulse until the mixture is crumbly. Add the egg and cold water, and pulse just until moistened. Turn the dough out onto a flat surface and form it into a ball. Flatten the ball and wrap in plastic. Chill for at least 30 minutes.152'