Makes one 8.5-inch tart, serving 8-12

INGREDIENTS
one pate sucree tart shell, blind baked*
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1/3 cup milk
1 egg, beaten

METHOD
Preheat oven to 350.

Chop chocolate and place in a mixing bowl. Bring milk and cream to a boil** and pour over the chocolate, stirring gently (so as not to incorporate any air bubbles) until melted.

Let mixture cool slightly, then whisk in egg, gently.

Pour into prepared crust and bake for about 15-20 minutes. The filling should look uniformly glossy and firm, yet still trembling in the center. Don't worry - it will continue to set outside of the oven.

Cool to room temperature and, if you like, dust with cocoa powder. I like a Dutched cocoa powder for dusting - it's a deeper, more attractive color. Serve warm or at room temperature, cutting with a thin, hot blade.


* Standard baking time for blind baking is about 10 minutes with pie weights, and 10-15 without, until the crust is just lightly golden. For this recipe, since the filled tart will only bake another 15-20 minutes, bake the crust longer once you remove the pie weights - closer to 20-22 minutes.

**Just to a boil - Pour over the chocolate as soon as it boils