- 1 fully baked 8-inch tart shell
- 8 ounces bittersweet chocolate
- 1⁄3 cup cream
- 1 vanilla bean
- 2 egg yolks
- 2 tablespoons butter
Chop chocolate fine. Bring cream to boil, add the vanilla bean and infuse for 10 to 15 minutes. Remove bean. Reheat cream, pour over chocolate. Combine. Add yolks, then butter; stir until well combined. Pour into prepared tart shell and let set. Serve with dollop of crème fraîche or whipped cream. Serves 6.