What You Need:

 

1 fully baked prepared shortbread crust

1/2 C of heavy whipping cream

3 T of whole milk

3 oz. bittersweet chocolate, chopped

1 large egg

1 T of sugar

1/8 t of salt

2 T of confectioners’ sugar

1 t of unsweetened cocoa powder

1/4 t of instant espresso powder

1/2 C cold whipping cream

 

How to Make It:

 

Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.

Pour the heavy cream and milk into a saucepan and place the pan over medium heat.

Bring the liquid to a rapid boil then remove from the heat.

Add the chopped chocolate, swirling the pan slightly to make sure all the chocolate is covered.

Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.

In a small bowl whisk the egg, sugar and salt until well blended.

Slow pour 1/4 C of the chocolate mixture into the egg mixture, stirring as you add so the egg doesn’t cook with the hot liquid.

When the chocolate mixture is blended in, add the remaining chocolate and whisk to blend in well.

Spread the filling into the pie crust.

Bake the tart for 16 minutes or until the center is set.

Remove from the oven and transfer to a wire rack to cool for 15 minutes.

In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.

Slowly whisk in the cold whipping cream.

Beat with an electric mixer on high speed 1 minute or until stiff peaks from.

Remove the tart from the pan and place on a platter.

Pour the cream over the tart allowing it run down the sides.

 

Makes 8 servings

 

A tart pan with a removable bottom will make removing this cake a snap. If you don’t have a tart pan use a kitchen knife and non metal spatula. Run the knife around the edges and under the bottom of the tart. Use the spatula to help guide the tart from the pan and onto a serving platter.