The following recipe makes enough chocolate filling for one large tart (6-8″) or several small tarts (3″).
1 sucrée shell, blind-baked
6 ounces heavy cream
4 ounces milk (low-fat or whole)
8 ounces 63% chocolate, chopped
Heat oven to 275-300 degrees.
Put chocolate in a mixing bowl. Put cream and milk in a small saucepan, bring to a boil. Pour the cream and milk mixture over the chocolate. Let the chocolate mixture sit for a few minutes, then begin whisking it slowly from the middle, gradually drawing in more of the mixture until it is all combined. Be careful not to whisk it too much. Let the chocolate mixture cool for about 10 minutes over an ice bath.
Whisk the egg in a medium-sized bowl. Add a small amount of the chocolate mixture to the egg to temper it. Gradually add all of the chocolate while whisking until it is fully combined with the egg. Through a sieve strain the chocolate mixture into a clean bowl.
Pour the chocolate mixture into the sucree shell until it is about three-fourths full.
Bake the tart for about 20 minutes or until just set. Let it rest for 30 minutes before serving.
– The tart is cooked on a low temperature to ensure that the chocolate does not become “leather-y.” A temperature that is too high can make tough the chocolate.