Chocolate Tart

Make the pastry for this tart using the "Most Fantastic Tart Dough" recipe. Once cooled, pour the filling into the shell. Smooth the top if necessary and refrigerate for at least two hours before serving. (In a pinch, if the weather is cool enough, one hour might do it per my experience).

Dark Chocolate Filling

12 ounces bittersweet chocolate filling (at least 70% cocoa)

1 cup heavy cream
6 tbs (3 oz) unsalted butter, preferably at room temperature
1 tbs Grand Marnier (or Cognac)

1. Break the chocolate into small pieces, or if you have time, cut into finer pieces on the cutting board.

2. Bring the cream to a simmer in a small saucepan/pot over medium heat. Or, bring to a simmer the cream in a big pyrex measuring bowl in the microwave (best to cut the chocolate into finer pieces for this latter method).

3. Add the chocolate to the cream. Let it melt a bit and then stir/whisk until smooth and well combined. Don't be too energetic with this as you don't want to whip up the cream.

4. Stir in butter until well combined.

5. Stir in Grand Marnier. The mixture should be rich and dark and luscious looking.

6. Pour into cooled tart shell.