Bittersweet Chocolate Tart

Nothing could be simpler—or better—than this tart. The flavor of the filling is of course entirely dependent on the quality of the chocolate you use, so hang the budget and get the best available—you only need a single pound. We’re fortunate that chocolate is now labeled with its cocoa content—the actual percentage of ground-up roasted cocoa beans used in the mixture. For this tart, I use chocolate in the 65 to 70 percent range. More than that might be just a little too bitter.