Bittersweet Chocolate Basil Tart with Honey Grapefruit Sauce

Ingredients

 * 6 tablespoons (3/4 stick) butter, softened
 * 1/4 cup Sugar
 * 1 1/4 cups cake flour (not self-rising)
 * 1 egg
 * 1 cup heavy cream
 * 1/3 cup whole milk
 * 1/2 cup loosely packed, finely shredded basil leaves
 * 8 ounces bittersweet chocolate, chopped
 * 1 egg
 * Confectioners' Sugar
 * Sprig fresh basil
 * 3 pink grapefruits, peeled and cut into segments, saving juice
 * 3 tablespoons honey
 * 1 1/2 teaspoon cornstarch mixed with 2 teaspoons water

Directions

 * 1) In the bowl of an electric mixer fitted with a paddle attachment, beat butter and Sugar until light and fluffy.
 * 2) With mixer on low speed, add flour and egg in two parts and beat just until combined.
 * 3) Shape dough into a disk, wrap in waxed paper, and chill 1 to 24 hours.
 * 4) Roll out dough on a lightly floured surface with a lightly floured rolling pin to 1/8- to 1/4-inch thickness. Transfer to a 9-inch tart pan, press in sides and bottom, and trim any excess dough around edges.
 * 5) Preheat oven to 350 °F.
 * 6) Cover dough with a large piece of foil and weigh down with uncooked rice or beans.
 * 7) Bake 20 minutes, remove foil and beans, and bake 10 minutes longer, or until light golden brown.
 * 8) Cool on a rack.
 * 9) To make the filling, preheat oven to 375 °F.
 * 10) In a medium saucepan over medium heat, bring cream, milk, and basil just to a boil.
 * 11) Remove pan from heat, cover, and steep 10 minutes.
 * 12) Place chocolate in a medium bowl.
 * 13) Pour cream mixture through a strainer over chocolate and whisk until smooth.
 * 14) Let cool 10 minutes, then whisk in egg.
 * 15) Pour chocolate into tart shell and bake 20 minutes or until filling is just beginning to set.
 * 16) Remove to a wire rack and let cool completely.
 * 17) Dust with confectioners' Sugar and garnish with basil sprig.
 * 18) Meanwhile, to make the honey grapefruit sauce, chop grapefruit segments into small pieces, saving juice.
 * 19) In a medium saucepan over medium heat, bring fruit, reserved juices, and honey to a boil.
 * 20) Add cornstarch mixture and boil 1 minute or until slightly thickened.
 * 21) Remove from heat, transfer to a bowl, and let cool to room temperature.