Chocolate Tart

• Dough:
• 1 Cup Butter, softened
• 1/2 Cup Sugar
• 1 egg
• 2 1/2 Cups Flour
• Filling:
• 1 Cup Heavy Cream
• 1/2 Cup Milk
• 10 oz. Semi Sweet Chocolate, Chopped (60% dark)
• 2 Tablespoons Sugar
• 1/4 teaspoon salt
• 2 eggs, at room temperature
• Raspberry Sauce for serving (see below)
• Whipped Cream for serving (see below)

1. Combine the butter and sugar in the bowl of a mixer with the paddle attachment and blend until smooth.
2. Add the egg and blend until smooth.
3. Add the flour all at once and mix until a dough forms.
4. Wrap in plastic and chill for at least 30 minutes.
5. When chilled, roll dough out to 1/4" thickness and about 11" in diameter. Fit into a fluted tart pan. Bake at 350 degrees for 15 to 20 minutes or until golden brown.
6. Prepare the filling: Heat the cream and milk in a pot over medium low heat until it just begins to bubble on the sides. Remove from the heat, add the chopped chocolate and stir until melted and smooth. Add the sugar and salt and whisk until well incorporated.
7. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stirring until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees for 15 to 20 minutes until the filling is set and the surface is glossy. Remove immediately if you see any cracks or bubbles forming. Tart will be loose and jiggle when you remove from oven. Cool before cuttiing and serve with raspberry sauce and whipped cream.
8. Raspberry sauce: bag of defrosted, frozen raspberries and a little lemon juice. Blend and puree, strain seeds out.
9. Whipped cream: 1 cup cream, 4 tablespoons granulated sugar and 1 tablespoon vanilla

butter, sugar, egg, flour, filling, heavy cream, milk, sweet chocolate, sugar, salt, eggs, raspberry sauce, serving

Taken from www.epicurious.com/recipes/member/views/chocolate-tart-50075759 (may not work)