PREPARE the pastry shell: use a food processor to combine the flour and sugar. Add butter and pulse until you have a coarse sand-like consistency.
DRIZZLE in heavy cream, while the machine is still running on low. Then drizzle in ice water while the machine is still running.
REMOVE dough from food processor onto a floured surface. Coat with flour and form a flat round disc. Refrigerate for an hour.
ROLL out dough on a floured surface, until large enough to cover the bottom of a 9-inch tart pan (with removable bottom).
PUSH down firmly to the bottom and sides of the pan, using your fingers. Cover the pastry with aluminum foil and add baking beans to keep the pastry in place.
BAKE for 30 minutes and set aside to cool while preparing filling. Reduce the oven temperature to 325°F.
BEAT the eggs with a fork in a separate bowl. Add eggs to the chocolate mixture and stir until well combined.
POUR the chocolate mixture over your prepared pastry.
BAKE the tart until set but not cracked (15 minutes). Cool and dust with confectioners sugar before serving.