Makes: 1 nine inch tart
adapted from: François Payard’s recipe
1 pate sucree disk (I used this recipe as I had one in the freezer- for Payard’s recipe, see bottom)
¾ cup heavy cream
½ cup milk
8 oz. bittersweet chocolate, finely chopped (recommended: 2 bars of Ghirardelli 60 % Cacao)
1 egg, lightly beaten
Preheat oven to 350. (I use convection heat for baking, so my temperature was at 325.)
On a floured board, roll dough into a 12 inch circle. Place in a 9” tart pan. Cut off excess, leaving about ½ inch dough above edge of pan. Chill 30 minutes. Bake for 30 minutes, or until tart is golden in color, but not brown. Cool.
Preheat oven to 325. In a small saucepan, bring cream and milk to a boil. Place chocolate in a large bowl. Pour the hot liquid over the chocolate and whisk the mixture until it is completely melted and smooth. Let cool slightly, then slowly pour in egg while whisking. Pour into tart shell.
Bake 15-20 minutes. (The filling should be set, and the surface glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away- that means it is beginning to become over-baked.) Let cool, then chill. About 1 hour before serving, bring to room temperature.
Payard’s Tart Shell:
1 ¼ cups flour
1 ½ tablespoons sugar
½ cup cold butter, cut into small pieces
1 egg yolk, beaten with 2 tablespoons ice water
Combine flour and sugar in a food processor. Add butter, and process until mixture resembles coarse meal, 10-20 seconds. With machine running, add egg mixture through feed tube. Pulse until dough holds together without being wet or sticky. Form dough into ball; flatten into disk; wrap in plastic. Chill at least 1 hour.