Tarte Au Chocolat Vermeer

• 1 pastry dough (should be sweet, either bought or made)
• 20 ml cream
• 80 ml whole milk (if using sugar add to taste here with the cream and milk before heating)
• 200 g dark chocolate, chopped into small pieces (70% cocoa solids is best)
• 3 tablespoons vermeer dutch chocolate cream liqueur (or any chocolate liqueur that you like)
• 1 large egg, well beaten

1. Preheat oven to 425F (220C), gas mark 7.
2. Line a greased tart dish with pastry, and blind bake with beans for 15 minutes, for a clean edge, trim rim after five minutes.
3. Gently bring cream and milk to the boil in a pan and remove from the heat.
4. Add the chocolate while stirring constantly until melted and combined.
5. Stir the Vermeer Dutch Chocolate Cream Liqueur and beaten egg into the still hot mixture, whisking well.
6. Pour filling into cooled tart/pastry case.
7. Bake for 12 to 15 minutes.

pastry, cream, milk, dark chocolate, chocolate cream, egg

Taken from www.food.com/recipe/tarte-au-chocolat-vermeer-323201 (may not work)