Add all-purpose flour, white granulated sugar, and salt to a food processor bowl.
Cut the cold butter into equal cubes and add it to the food processor bowl.
Process the ingredients until you get a crumbly mixture that looks grainy.
Now pour cold water and continue to process until you get a crumbly dough.
Take the mixture out of a clean working surface and knead it once or twice to turn it into a dough.
Wrap it in cling film tightly and place it in the refrigerator for about 2 to 3 hours.
Once ready, take it out of the refrigerator and let it sit for about 15 minutes or until it gets softer.
Start to roll this dough on a floured workstation. Roll it until it is about 1/8 inch thick.
Place this rolled dough sheet on a lightly greased pie pan. Trim off excess dough.
Press the dough against the sides of the pie pan. Set it aside.
For The Filling:
Add heavy cream, unsalted butter, and bittersweet chocolate to a microwave-safe large bowl. Mix well and microwave it for about 2 minutes at 30-second intervals until the butter and chocolate melt. Stir after 30 seconds.
Add all-purpose flour, cocoa powder, sugar, and salt. Mix well using a whisker.
Add coffee liqueur, egg yolks, and egg into the mixture and whisk until everything is well combined.
Preheat the oven to 350°F.
Assembly
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