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Chocolate Tart
Preparation info
- Yield:
one
10 in . tart - Difficulty
Medium
Appears in
Published 2008
Ingredients
| Ingredients | U.S. | Metric |
Method
Procedure
- Roll the short dough as thin as possible when making the tart shell. Bake until golden but not too brown. Cool.
- Combine the cream and milk. Bring to a simmer and remove from the heat.
- Add the chocolate. Stir in until completely melted and blended uniformly with the cream.
- Beat the egg lightly in a bowl. Gradually stir in
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