BITTERSWEET CHOCOLATE TART
One 9 ½- or 10-inch tart
Best served the day it is baked.
Line a 9 ½- or 10-inch two-piece tart pan with:
- ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. Position a rack in the lower third of the oven. Adjust the oven temperature to 375°F.
Bring to a simmer in a small saucepan:
- 1 cup (230g) heavy cream
Remove from the heat and add:
- 8 ounces (225g) semisweet or bittersweet chocolate, finely chopped
Whisk gently until the chocolate is completely melted and the mixture is smooth, then whisk in:
- 1 large egg, lightly beaten
Pour the chocolate mixture into the tart shell. Bake until the center seems set but still quivers, like gelatin, when the pan is nudged, 15 to 20 minutes. Let cool in the pan on a rack.
Serve slightly warm or at room temperature with:
Store in the refrigerator.