Chocolate tart

Method

1. Start. Pour hot cream over chopped chocolate; wait 2 minutes and stir from center out.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Stir in butter and egg without whipping in air.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
3. Finish. Fill shell and bake 12–16 minutes until edges set and center trembles.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.