A puddingy slice of chocolate with the flavour intensity of a good truffle and just the right degree of wobble is a perfect pairing for a cookie crust. This is a sophisticated dessert to end a late-night dinner with friends.
Makes: 8
servings
For the filling
4
oz (110 g) semisweet chocolate,
finely chopped
1
cup (250 mL) heavy cream
1/2 cup (125 mL) milk
1/4 cup (55 g) suggg
1
yolk
For the glaze
3
oz (85 g) bittersweet chocolate,
finely chopped
1/4 cup (60 mL) heavy cream
1
baked 9-inch (23 cm)
Heat the oven to 325 F (160 C).
Put the tart shell on a baking sheet. For the filling, put the chocolate in a bowl.
Bring the cream, milk and sugar to the boil in a saucepan, and slowly pour over the chocolate, stirring to
melt. Whisk the egg and yolk in a bowl. Gradually add the chocolate mixture, whisking as you go, and strain
into the baked tart shell. Bake until set, about 20 minutes. Cool completely, then remove from the tart
pan.
For the glaze, put the chocolate in a small bowl. Bring the cream to the boil, and pour
over the chocolate. Stir to melt. Pour over the tart so it coats the top evenly, tipping if necessary. Let
set at room temperature for about an hour to firm before serving.