Preparation time: 30 minutes
Overall Cooking time: Approx total 65 minutes
375g Lindt cooking 70% chocolate
400g shortcrust pastry
Prepare oven to 130°C or Gas Mark 4.
Line base and sides of 20cm spring-form tin with thinly rolled shortcrust pastry (3mm). Par-bake the base by lining the inside of the pastry with baking paper and weighing down with either dry beans or rice to prevent the sides from col lapsing and give the tart its shape.
Bake until golden brown, then brush with egg yolk and briefly return to the oven. This protects the pastry from getting soggy.
Mix together cream and sugar in a saucepan and bring to the boil on a moderate heat. Once boiled, remove from the heat and mix in chocolate. Stir until all chocolate has dissolved and mixture is smooth.
Break eggs into a separate clean bowl and whisk. Pour chocolate mixture into eggs and add a pinch of salt. Mix well.
Gently pour the mixture into the prepared shortcrust pastry base and bake for approximately 45 minutes or until just set in the centre. When the tart is still hot, use a sharp knife to cut off any excess pastry at the rim of the chocolate filling, giving the tart a straight edge.
Bake the tart a day in advance to give it sufficient time to set and make cutting easier. Serve at room temperature. The tart can be garnished with fresh berries to give it a luxurious finish.