What You Need:

1 fully baked prepared shortbread crust
1/2 C of heavy whipping cream
3 T of whole milk
3 oz. bittersweet chocolate, chopped
1 large egg
1 T of sugar
1/8 t of salt
2 T of confectioners’ sugar
1 t of unsweetened cocoa powder
1/4 t of instant espresso powder
1/2 C cold whipping cream

How to Make It:

Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.
Pour the heavy cream and milk into a saucepan and place the pan over medium heat.
Bring the liquid to a rapid boil then remove from the heat.
Add the chopped chocolate, swirling the pan slightly so all the chocolate is covered.
Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.
In a small bowl whisk the egg, sugar and salt until well blended.
Slow pour 1/4 C of the chocolate mixture into the egg mixture.
Stir as you add so the egg doesn’t cook with the hot liquid.
When the chocolate mixture is blended, add the remaining chocolate and whisk well.
Spread the filling into the pie crust.
Bake the tart for 16 minutes or until the center is set.
Remove from the oven and transfer to a wire rack to cool for 15 minutes.
In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.
Slowly whisk in the cold whipping cream.
Beat with an electric mixer on high speed 1 minute or until stiff peaks from.
Remove the tart from the pan and place on a platter, pouring the cream over the top.

Makes 8 servings

If you have a tart pan it will make the removal of this cake easier. If a tart pan is not available a non metal spatula and kitchen knife will also work. Run the knife carefully along the sides and under the tart. Lift the tart with the spatula and carefully place on the platter.