Chocolate Ganache Custard Tart

Preheat the oven to 350F (175C).
In a large heatproof bowl, combine the chocolate and cream or half-and-half.
Set the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.
Remove the bowl from the saucepan and whisk in the egg, egg yolk, and Cognac.
Pour the mixture into the prebaked tart shell, tilting and shaking it very gently to even out the filling.
Set the tart pan on a baking sheet and bake until the filling looks almost set but still quivers when the tart is gently jiggled, about 20 minutes.
Dont overbake.
Let cool completely.
Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well).
Gently press down on the outer ring and let the ring fall to the countertop.
Set the tart on a flat surface.
Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate.
(If it doesnt release cleanly, simply serve the tart on the pan bottom.)
Whipped cream (page 239) is one possible accompaniment to a wedge of this delectable tart, but Caramel Ice Cream (page 144) dials up the richness.
Or, a scribble of Orange Caramel Sauce (page 242) will add a pleasant citrusy note.
The tart should be served the same day its made.
Keep it at room temperature until ready to serve.