A puddingy slice of chocolate with the flavor intensity of a good truffle and just the right degree of wobble is another perfect pairing for a cookie crust. This is a sophisticated dessert to end a late-night dinner with friends.

Makes: 8 servings

1 baked 9-inch (23 cm) cookie pastry tart shell

For the filling
4 ounces (110 g) semisweet chocolate,
finely chopped
1 cup (250 mL) heavy cream
1/2 cup (125 mL) milk
1/4 cup (55 g) sugar
1 egg + 1 yolk

For the glaze
3 ounces (85 g) bittersweet chocolate, finely chopped
1/4 cup (60 mL) heavy cream

Heat the oven to 325°F (160°C). Put the tart shell on a baking sheet. For the filling, put the chocolate in a bowl. Bring the cream, milk, and sugar to the boil in a saucepan, and slowly pour over the chocolate, stirring to melt. Whisk the egg and yolk in a bowl. Gradually add the chocolate mixture, whisking as you go, and strain into the baked tart shell. Bake until set, about 20 minutes. Cool completely, then remove from the tart pan. For the glaze, put the chocolate in a small bowl. Bring the cream to the boil, and pour over the chocolate. Stir to melt. Pour over the tart so it coats the top evenly, tipping if necessary. Let set at room temperature for about an hour to firm before serving.

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Excerpted from French Taste by Laura Calder. Copyright 2009 by HarperCollins Publishers Ltd. Excerpted with permission by HarperCollins Publishers Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.