BITTERSWEET CHOCOLATE TART

The perfect dessert for the dark-chocoholic.

(Adapted from "Simply French, the cuisine of Joel Robuchon": Morrow).

• One 9-inch partially baked sweet pastry shell, cooled (use any pastry crust recipe).
• 3/4 cup heavy cream
• 1/3 cup whole milk
• 7 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate, grated or finely chopped
• 1 large egg, slightly beaten
• Unsweetened cocoa for garnish

Preheat oven to 375 degrees.

In a medium saucepan, combine cream and milk and bring to a simmer over moderate heat. Remove pan from the heat, add chocolate, and stir until the chocolate is thoroughly melted and the mixture is well-blended. Set aside to cool to lukewarm.

When cooled, add the egg, and whisk until thoroughly blended.

Pour the batter into the prepared pastry shell. Place in the center of the oven and bake until the filling is slightly firm but still trembling in the center, 12-15 minutes. Watch carefully: ovens vary tremendously, and baking times may differ slightly. Remove from oven and place on a rack to cool. If desired, dust with unsweetened cocoa powder. Serve warm or at room temperature.

Serves 8.

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