Warm Chocolate Tart

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Serves 6

• 1 Egg
• 2 Yolks
• 3/4 oz. Sugar
• 5 1/2 oz. Chocolate, melted
• 3 1/2 oz. Butter, melted and hot

1. In a mixer with a paddle, place butter, sugar, salt, and flour and mix slowly until just mealy. Add cream slowly and mix until homogeneous. Wrap in wax paper or plastic wrap and allow to rest for 1 hour.

2. Butter a tart ring and pre heat oven to 385 F.

3. Mold the dough into the tart ring and weigh with aluminum foil and beans for weight and bake until golden brown. Allow to cool and remove shell from the ring.

4. Melt Chocolate over a double boiler. Melt Butter over a double boiler taking care that the butter is hot and not just warm.

5. Combine yolk, eggs and sugar and whisk well. Add yolk mixture to chocolate and whisk well. Immediately add butter and whisk until the mixture is completely smooth. Pour into the tart ring and place the tart into a hot oven for 1 1/2 minute to finish the tart.

6. Dust the tart with powdered sugar and serve immediately.

For the Tart Shell:

• Scant 5 oz. of butter
• 2 1/2 oz. sugar
• Salt, pinch
• 1 3/4 cup Flour
• 7 TB. Cream

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