Yield: 12 Servings

Ingredients

25cm tart shell, pre-baked

250g light cream

200g bittersweet chocolate

50g butter, room temperature

Melt chocolate.  Heat cream to boiling point.  Slowly whisk hot cream into melted chocolate.  When cream has been completely incorporated into the chocolate, whisk in the butter.

Pour the chocolate mixture into the tart shell.  Chill for at least 4 hours.

Serve at room temperature.

Tags: pie, tart