Butter-free Chocolate Tart - chocolate

Method

• Make the tart crust from.
• This tart doesn't require pre-baking, so it takes about 35-40 minutes total.
• Break the chocolate into small pieces and put into a bowl with the heavy cream.
• Heat in the microwave for 40 seconds.
• Be careful not to let the heavy cream boil.
• Mix while letting the chocolate melt.
• If it doesn't melt, heat for another 10 seconds at a time.
• Put the egg and sugar in a separate bowl and use an electric hand mixer to mix until it has thickened.
• (If you don't have an electric mixer, then mix well by hand.)
• When the egg and sugar has thickened, add the cocoa, and the cake flour and mix.
• (If using an electric mixer, mix on low.)
• Then, add the chocolate from Step 2.
• Mix well, scraping up from the bottom of the bowl.
• If you are using flour, first sift it together with the cocoa.
• If the chocolate starts to get hard, microwave for 10 seconds at a time until it softens.
• Pour the filling into the tart from about 30 cm above.
• Bake in an oven at 170C for 34 minutes.
• Chill in the refrigerator and top with whatever you'd like.
• If you only have 100 ml of heavy cream, you can use 100 ml of heavy cream and 50 ml of milk.
• If you want an even healthier tart, use 100 ml of heavy cream and 50 ml of water.
• For a healthy yet tofu-less tart crust.
• This uses cocoa powder.
• If you use black cocoa, it'll look a bit bitter, but the taste doesn't change.
• For the Valentine's Day version, I used a store-bought heart-shaped paper pan.
• It's not really all that deep, so the recipe made enough for two.
• I baked the leftover filling in a ramekin.
• This is the Mother's Day version!
• The crust recipe is at