The Balsams Chocolate Robuchon Tart

For the tart shell:

1 c. flour

1 T. sugar

Pinch salt

1 stick (1/2 c.) butter, at room temperature

1 egg yolk

For the filling:

14 oz. semisweet chocolate, chopped

1/2 c. milk

1 c. heavy cream

1 T. butter, softened but not melted

2 eggs

To make the shell: Place the flour, sugar and salt in a mixing bowl. Cut the butter into small pieces. Make a well in the center and add the egg yolk and butter. Mix the dough by hand. If it seems a little dry, add a splash of cold milk and continue to mix until a ball is formed. Wrap the dough in plastic wrap and let chill in the refrigerator for at least 1 hour.

When ready to bake, roll the dough into a circle about 10 inches in diameter. Place the dough into a 9-inch tart pan, letting extra dough come up the edges of the pan so it will hold the filling.

Bake at 375 degrees until brown, about 18 minutes. Set aside and let cool while making the filling.

To make the filling: Place the chocolate in a stainless steel bowl.

In a saucepan, bring the milk and cream to a boil. As soon as it boils, pour it over the chocolate. Stir gently until the chocolate is melted and the mixture is smooth. Add the butter. Mix slowly until incorporated. Add the eggs and mix thoroughly.

Let the mixture sit for 15 minutes, then pour into the tart shell. Bake at 350 degrees for 15 minutes, or until the filling is set. Do not overbake. Let set about a half-hour before serving. Serve warm.

Makes 1 (9-inch) tart.