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6
Medium
By Richard Whittington and Martin Webb
Published 1995
Simple yet seductively rich and dark, this tart’s combination of warm chocolate filling and sweet crisp pastry is strikingly different. The better the bitter chocolate, the better the tart.
Break the chocolate into uniform pieces and put with the butter in a bowl over a pan of just-simmering water. The bowl should not touch the water. Stir from time to time with a metal spoon until it has just melted into a homogenous mass.