Chocolate Tart

For crust: in a medium bowl, sift togetherflour, cocoa powder and salt.
In a large glass bowl, add sugar and butterand with a hand-held electric mixer, beat until smooth.
Add the beaten egg in two additions, beatingwell after each addition.
Add the flour mixture and with a rubberspatula, mix until just combined.
With plastic wrap, wrap the dough andrefrigerate for at least 30 minutes.
Preheat your oven to 375 °F.
Grease a 9-inch tart pan with cooking spray.
Unwrap the dough and place onto a lightlyfloured surface.
with a rolling pin, roll the dough into an11-inch circle.
Arrange the dough circle into the preparedtart pan and withyour hands, press in the bottom and up the sides.
With a fork, prick holes in the bottom ofcrust in some places.
Bake for about 15 minutes.
Remove the tart pan from the oven and thenset the temperature to 300°F.
For filling: in a medium saucepan, add thewater and butter over high heat and bring to a boil.
Add the instant coffee and stir untildissolved.
Meanwhile, in a medium, heat-proof bowl, addthe chocolate, sugar, and vanilla extract and mix well.
Place the hot butter mixture on top of thechocolate mixture and with a wire whisk, beat until a glossy mixture forms.
Add the eggs and beat until well combined.
Place the filling mixture over the crustevenly and bake for about 12-15 minutes.
remove the tart pan from oven and place ontoa wire rack to cool completely before serving.