Chocolate Tart

You know I told you I'm always trying new recipes, and therefore never making the same meal twice.
Well, every rule has its exception.
Actually, there's two exceptions. Both are from the book : Le meilleur et le plus simple de Joel Robuchon (the best and easiest from Joel Robuchon). The chocolate tart, and the opened apple pie.
I don't know for how long we have been making this recipe, my mother or me. At least 12 years. And as it is good and so easy to make (hence the title of the book!), we've been preparing it a lot.And I know it by heart...


Chocolate tart

1 pâte sucrée shell (from my almond and plum pie) / 1 fond de tarte en pâte sablée ou sucrée
7 oz. non bitter chocolate / 200g de chocolat
3/4 cup whipping cream / 20cl de crème fleurette
1/3 cup milk / 8 cl de lait
1 egg

Preheat oven to 350°F (180°C)

Roll the disk of dough into an 12-inch circle, 1/4-inch thick, on a lightly floured surface. Line a 10-inch pie pan, leaving a 1-inch overhang.
Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes.

While crust bakes, bring the cream and the milk to boil in a small saucepan. Remove from heat, and put the chocolate in the cream. Whisk until the chocolate is melted. Then add the egg and mix until homogenous.

Once the crust is baked, pour chocolate filling over the tart shell. Put pan on a baking sheet and bake 15 to 20 minutes. Cool tart completely in pan on a rack before unmolding and serving.