Melt the chocolate  in a bain-marie. Switch off the gas and add the sugar and cream. Stir very well.
Preheat oven to 180°C (350°F). Roll out the pastry in a lightly floured surface with a lightly floured rolling pin. Transfer it on a buttered cake tin; cut the pastry in excess and put apart. Prick the dough with a fork and pour in the chocolate mixture. Decorate the surface with the remaining pastry according to your fancy and bake for 25- 30 minutes or until pastry is golden brown.

Let the tart cool before taking it away from the tin.

Note

• - If you want, you can prepare the puff pastry by your hands.
• - We tasted another way of making the same tart. Bake your puff pastry without the filling (remember to prick the dough in several places with a fork, line the shell with foil and fill with many dried beans). Let the tart cool. Prepare the mixture of chocolate and cream and let it cook for one or two minutes on a light flame. Fill your tart. Both the recipes are very tasty.
• - You can modify the sugar quantity according to your personal taste.
• - You can also serve this cake with some ice-cream according to your taste: orange, vanilla, egg-nog ...

What's the right wine for " Chocolate tart - Our recipe " ?

Our suggestion is: it’s difficult to combine the right wine with chocolate. The best thing would be to serve a liqueur after.