Chocolate Tart
 This makes a wonderful Europe style tart that is not too sweet. It's rich, so a small piece are perfect for afternoon coffer at the end of a big dinner.

8 ounces quality dark chocolate
10 tablespoons butter
3 tablespoons dark corn syrup
3 eggs plus 1 yolk
1/3 cup flour
1/3 cup sugar
1 teaspoons vanilla extract
2 tart pastry for 8-inch round pans
       (I often use pre-rolled pie dough from the grocer  refrigerator case.)

Method
Melt the chocolate, butter and syrup in a bowl over a pan of simmering water. Set aside to cool.

In a separate bowl, whisk eggs, yolk, flour and sugar. Gradually add the chocolate to the egg mixture. Pour into the tart shells and bake for 15 minutes (or 25 minutes for the large tart). The filling will wobble slightly; but will firm on cooling.

It is meant to be moist. Serve with cream or creme fraiche.  Serves 12.