This is pretty straightforward to make. Be sure to cook your sucree shell almost completely since the filled shell bakes just briefly.
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