Filling for Chocolate Tart

Ingredients for 1 servings:

• 250 ml cream
• 20 g butter
• 250 g chocolate (dark, please use the very best quality!!)
• 1 egg(s)
• 80 ml milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blind bake a shortcrust pastry in a round dish (tart or springform pan) for about 10-15 minutes. Bring the cream and butter to a boil, remove from the heat, and add the dark chocolate. Stir until the chocolate is completely dissolved. Whisk the egg and milk together and add to the chocolate mixture. Pour the mixture onto the pastry case and bake at about 160°C (320°F) for about 10-13 minutes. Since every oven bakes differently, my only tip is that the mixture should be set. The tart can be eaten warm or cooled.