Chocolate Tart Recipe

• 1 Sheet frozen puff pastry, thawed but still cold.
• 8 Ounces semisweet chocolate, cut in small dice
• 1 Cup heavy cream
• 2 Large egg yolks
  
  Optional garnish:
• 1 Cup heavy cream, whipped to soft peaks
• 1 Cup raspberries

• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Unfold pastry on a lightly floured work surface and roll it into a 12-inch square.
• Fit into a 9 inch round tart pan, making sure the pastry is not stretched.
• Trim excess pastry from pan by pressing round the perimeter with the tip of your thumb.
• Prick pastry all over with a fork.
• Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan
• Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
• Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate.
• Whisk to smoothen it. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling).
• Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
• Pour chocolate filling into tart shell.
• Cool until filling has set.
• Serve with whipped cream and optional raspberries.
• Chocolate Tart is ready.