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1
Preheat the oven to 350F (175C).
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2
In a large heatproof bowl, combine the chocolate and cream or half-and-half.
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3
Set the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.
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4
Remove the bowl from the saucepan and whisk in the egg, egg yolk, and Cognac.
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5
Pour the mixture into the prebaked tart shell, tilting and shaking it very gently to even out the filling.
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6
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.
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7
Dont overbake.
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8
Let cool completely.
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9
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).
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10
Gently press down on the outer ring and let the ring fall to the countertop.
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11
Set the tart on a flat surface.
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12
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.
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13
(If it doesnt release cleanly, simply serve the tart on the pan bottom.)
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14
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.
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15
Or, a scribble of Orange Caramel Sauce (page 242) will add a pleasant citrusy note.
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16
The tart should be served the same day its made.
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17
Keep it at room temperature until ready to serve.
