Warm Chocolate Tart
"I have made this amazing tart in every restaurant where I've worked and it never fails to sell out. It is very simple to make. The filling is like a ganache, but the egg adds some air. The rich chocolate creaminess of the tart, the chewiness of the dough, and then the temperature and flavor jolt of vanilla ice cream against the warm tart explain why this is so popular. You can serve it warm or cold, but I recommend warm—make it up a day ahead of time, then just warm it up again in a low oven."
From Simply Sensational Desserts by Francois Payard.
- Egg - 1¾ oz
- Bittersweet Chocolate - 8 oz
- Heavy Cream - 6⅛ oz
- Milk - 4¼ oz
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