Chocolate Tart

• 1 shortbread pastry recipe (see p. 13)
• 2 eggs
• 1/4 cup sugar
• 10 oz dark chocolate, chopped
• 3/4 cup whipping cream
• 1/2 cup half-and-half

1. Preheat the oven to 400°F. Butter a 9-inch quiche dish or tart pan.

2. Roll out the pastry on a lightly floured surface, place in the prepared pan and cover with parchment paper. Cover paper with dried beans or pie weights and bake for 15 minutes. Remove the paper and dried beans; bake for an additional 8-10 minutes or until golden brown, then cool.

3. Place eggs and sugar in the bowl fitted with the whisk and launch at speed 6 for 1 minute without stopper.

4. Add the chopped chocolate, whipping cream and half-and-half. Launch the dessert program on speed 4 at 190°F for 8 minutes without stopper. Pour mixture into the pastry crust and chill for 4 hours.