Chocolate Tarte Parisian
|Category:||Dessert, Chocolate, Tarte|
I learned this recipe in a cooking class in Paris a few years ago. The crust is a press-in crust, so even those of you who are piecrust phobic can make it; there’s no rolling to do. I prefer bittersweet chocolate, but it works with semisweet as well. A word of warning: it is very rich — a very small slice will do.
Get the recipe for the crust Tarte Shell Parisian here.
|Number of Servings:||8 to 10|
|Ingredients:||::FILLING:: 7 ounces good-quality bittersweet or semisweet chocolate, broken into small pieces or chopped • ²/3 cup heavy cream • ¹/4 cup milk • 1 egg, lightly beaten|
|Directions:||In a medium saucepan, heat the cream and milk together until just steaming. When hot, remove from the heat, add the chocolate and stir until smooth and shiny. When the chocolate has completely melted and cooled slightly, stir in the egg. Fill the crust, and bake at 350 degrees for 20 minutes. Cool before slicing. Serve with a dab of freshly-whipped cream.|