In a medium bowl, place roughly chopped chocolate.Spread an even layer of jam along bottom of crust.Remove beans and foil and bake an additional 7-10 minutes, crust should be lightly browned all around.Place foil or parchment paper in crust, filling with dried beans or pie weights.Roll rolling pin over edge to cut off any overhanging crust cleanly.Carefully place crust in tart pan, pressing into corners and edges.Roll out chilled crust until it’s generously larger than tart pan with a loose bottom, around 1/4″ thin.
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