Chocolate Tart

Preparation info

  • Yield:

    one

    10 in . tart
    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
10-in

Method

Procedure

  1. Roll the short dough as thin as possible when making the tart shell. Bake until golden but not too brown. Cool.
  2. Combine the cream and milk. Bring to a simmer and remove from the heat.
  3. Add the chocolate. Stir in until completely melted and blended uniformly with the cream.
  4. Beat the egg lightly in a bowl. Gradually stir in