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1
Make the tart crust from.
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2
This tart doesn't require pre-baking, so it takes about 35-40 minutes total.
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3
Break the chocolate into small pieces and put into a bowl with the heavy cream.
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4
Heat in the microwave for 40 seconds.
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5
Be careful not to let the heavy cream boil.
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6
Mix while letting the chocolate melt.
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7
If it doesn't melt, heat for another 10 seconds at a time.
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8
Put the egg and sugar in a separate bowl and use an electric hand mixer to mix until it has thickened.
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9
(If you don't have an electric mixer, then mix well by hand.)
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10
When the egg and sugar has thickened, add the cocoa, and the cake flour and mix.
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11
(If using an electric mixer, mix on low.)
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12
Then, add the chocolate from Step 2.
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13
Mix well, scraping up from the bottom of the bowl.
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14
If you are using flour, first sift it together with the cocoa.
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15
If the chocolate starts to get hard, microwave for 10 seconds at a time until it softens.
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16
Pour the filling into the tart from about 30 cm above.
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17
Bake in an oven at 170C for 34 minutes.
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18
Chill in the refrigerator and top with whatever you'd like.
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19
If you only have 100 ml of heavy cream, you can use 100 ml of heavy cream and 50 ml of milk.
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20
If you want an even healthier tart, use 100 ml of heavy cream and 50 ml of water.
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21
For a healthy yet tofu-less tart crust.
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22
This uses cocoa powder.
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23
If you use black cocoa, it'll look a bit bitter, but the taste doesn't change.
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24
For the Valentine's Day version, I used a store-bought heart-shaped paper pan.
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25
It's not really all that deep, so the recipe made enough for two.
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26
I baked the leftover filling in a ramekin.
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27
This is the Mother's Day version!
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28
The crust recipe is at
