• Chocolate180g
• Heavy cream (47% milk fat recommended)200cc
• Milk (low-fat milk not recommended)50cc
• Egg1
• Biscuits120g
• Butter80g

1. 1

   Roughly chop 180g of chocolate (if using alphabet chocolate, cut each piece in half).

2. 2

   Make a 1cm slit at the top of the biscuit bag (120g) to release the air, then seal it with tape and crush the biscuits into fine crumbs using a rolling pin.

3. 3

   Melt 80g of butter in the microwave for 20–30 seconds, then open the bag, add the melted butter, and mix well.

4. 4

   Line the sides of a removable-bottom tart pan with parchment paper, add the biscuit mixture, spread it out roughly, then press it down firmly with a spoon or rubber spatula to form a solid crust.

5. 5

   Pour 200cc of heavy cream and 50cc of milk into a saucepan and heat until just before it comes to a boil, then remove from heat.

6. 6

   Add the chocolate to the hot saucepan and submerge it, then let it sit without stirring for about 30 seconds to allow the heat to penetrate to the center of the chocolate.

7. 7

   Slowly stir the mixture to melt the chocolate, being careful not to create bubbles. If it doesn't fully melt, heat it briefly.

8. 8

   Beat 1 egg, then slowly add it to the chocolate mixture, being careful not to create bubbles (if the chocolate mixture was reheated, let it cool slightly before adding the egg).

9. 9

   Pour the mixture into the prepared tart pan and bake in an oven preheated to 170℃ for 20–25 minutes.

10. 10

    The tart is done when only the center jiggles slightly when you shake the pan. Let it cool in the pan, then refrigerate (still in the pan) once it reaches room temperature.

Once the chocolate is mixed with the heavy cream and milk, make sure it has cooled down before adding the beaten egg — you don't want the egg to cook! Baking time may vary depending on your oven model and the temperature of the batter, so keep an eye on it and adjust accordingly.

• Calories612 kcal
• Protein5.5 g
• Fat43.8 g
• Carbs46.2 g
• Sodium0.2 g