b'Turn the dough out onto a lightly floured surface and roll it into a 12-inch circle. Place into an 11-inch tart pan with a removable bottom, and trim off the excess. Prick the pie pastry with a fork. Line the inside of the pastry shell with foil and fill with dried beans. Bake in the oven for 20 minutes, until the edges are golden brown. Remove the foil and beans, and bake the shell for 5 more minutes. Take it out of the oven and let it cool.TO PREPARE THE CHOCOLATE CREAM FILLING:Heat the half-and-half in a nonreactive saucepan over medium heat. Add the vanilla extract and chocolate. Stir well until all the chocolate has melted. Stir together the sugar, flour and salt in a mixing bowl. Whisk in the egg yolks. Continue to whisk until well blended. The color of the mixture will lighten slightly.Slowly, in a thin stream, pour a third of the hot half-and-half into the egg mixture. Whisk well as you are pouring, both to incorporate the egg and to avoid cooking it.Pour the warm egg mixture into the saucepan with the remaining half-and-half. Whisk immediately and well.Cook over medium heat, whisking constantly, until the mixture reaches a thick, creamy consistency, about 6 to 8 minutes.Pour the chocolate cream from the hot saucepan through a strainer into a clean bowl; this will give you a smoother filling. If you are going to bake the tart right away, pour the chocolate cream filling into the prebaked and cooled pie shell, spreading it so that the top is smooth. Alternatively, you can make the chocolate cream filling ahead and store it in the refrigerator, covered, for up to 3 days. Before refrigerating, cover the surface of the filling with a piece of plastic film wrap in order to prevent the cream from developing a skin.TO PREPARE THE MERINGUE TOPPING:Mix the cornstarch and cold water well. Add boiling water. Stir well until thick, pour through a small strainer into a bowl, then cool in the refrigerator until cold.Beat the egg whites to soft peaks. Add sugar 1 tablespoon at a time. Add the cooled cornstarch. Continue beating until stiff, then add the vanilla extract.Spread the meringue topping on the pie; bake at 375 degrees for 15 minutes, or until brown. Turn off the heat and let cool in the oven with the oven door open.CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Artisan Series Orange Muscat153'