Bittersweet Chocolate Tart

Serves: 6

Ingredients

200ml whipping cream
60ml whole milk
200g dark chocolate, chopped into small pieces
1 extra-large egg
1 rich sweet short pastry
Unsweetened cocoa powder for dusting to serve (optional)

Method

1. Preheat the oven to 150c/gas 2.

2. Rinse a saucepan out with water; shake out the excess water but do not wipe dry. Add the cream and milk to the saucepan. Stir and bring to a boil over a medium heat. Remove the saucepan from the heat, add the chopped chocolate and stir until the chocolate is completely melted and the mixture is dark and homogeneous. Allow to cool.

3. Beat the egg in a bowl. When the chocolate mixture has cooled, whisk in the beaten egg until it is completely absorbed.

4. Pour this chocolate filling into the precooked pastry case and smooth it with a spatula. Cook in the top third of the oven for 15-20 minutes.

5. Allow the tart to cool and eat warm or at room temperature. To serve, sprinkle with cocoa powder to taste. DO NOT REFRIGERATE THE TART.

(by  Joël Robuchon)