I bought [Easy Food] magazine last week. I've never seen it before but the title grabbed me. I'm all for easy to do cooking. One recipe in particular really caught my eye, chocolate tart. mmmm. It does take a lot of dark chocolate though.
When melting with the cream and milk it looked so silky and tempting.
This is the recipe. 
1 sheet frozen shortcrust pastry, thawed
250ml double cream
125 ml
350g good quality dark chocolate (chopped)
2 tbsp castor sugar
¼ tsp salt
2 large eggs, at room temp.
berries to decorate
preheat the oven to 180°C
1. once defrosted, roll out the pastry and life into a greased tart tin, being careful not to stretch.
Prick the base several times with a fork, then line with parchment paper and weigh down with baking beans.
2. bake the pastry for 16-18 minutes until it no longer rises when the weight is removed.
Meanwhile, gently heat the cream and milk in a pot until it bubbles slightly around the edges. Remove from heat and add the chopped chocolate, then stir until the chocolate is fully melted.
Add the sugar and salt, and whisk until well combined. Whisk the eggs in a separate bowl, then add them to the choccy mixture stirring until well incorporated.
3. pour the choccy filling into the cooled pastry case and bake for 15-20 minutes at 165°C until the filling is set and glossy. Remove from the oven if you see the chocolate bubbling or cracking as it's on the verge of overcooking.
Allow to cool before cutting, serve with whipped cream and berries.
I made two slight alterations. I bought a chilled sweet dessert pastry from the for the base so I didn't have to faff about defrosting it, and when I saw this, I thought it would be nicer than plain cream.
I'm not a huge fan of cream but I like the taste of vanilla, so a vanilla flavoured cream seemed like a great idea to me. Once cooked and cooled, I took it outside to eat it in the sun.
It is very scrummy, but incredibly rich (read sickly). I know this because I'm a greedy piglet who scoffed two slices before deciding it really wasn't something to gorge on. It definitely needs to be served with fruit and cream, to cut through the heavy flavour, and using a sweet pastry worked very well. It's quite bitter, so having a sweet base gave welcome extra sweetness. A nice treat, and it would be perfect at the end of a dinner party. 
Now it's saftely stashed in the fridge, and I think it tastes much nicer cold, and with the firmer texture, than vaguely warm and a bit gooey. 
Gorgeous Girl had also asked me to make something for her, so at the same time as cooking I was sewing. She wanted her little pink cat Naught-Nee to have some jim jams to wear at bedtime. I'm not a dressmaker by any stretch of the imagination, but I was quite proud at how they turned out.
The tiny pink pillow and quilt in the background were also requests, made a few weeks ago. 