Bittersweet Chocolate Tart
This chocolate dessert adds an elegant touch to the end of any evening; you can leave it plain or decorate with more chocolate. Try serving it with a fresh berry coulis for an irresistible flavour combination!
Ingredients
8 oz bittersweet chocolate, finely chopped
2/3 cup heavy cream
1/2 Tahitian or Mexican vanilla bean, split
2 large egg yolks
2 tbsp unsalted butter, softened, cut into 1/2-inch cubes
1 9 1/2-inch short crust tart shell
Directions
Place the chocolate in a medium bowl and set a sieve over the bowl. Set aside. Put the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan, add the bean and bring to a boil. Pour the hot cream through the sieve onto the chopped chocolate, then whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the egg yolks and butter until the butter is melted. Pour the filling into the baked tart shell. Refrigerate until set, at least 2 hours and up to 24 hours. Bring the tart to room temperature before serving.
Serves 6 to 8