Ingredients

serves 8

　　1 tart pastry recipe (page 216)

　　1 1/2 cups heavy cream

　　10 1/2 ounces extra-bittersweet chocolate, chopped, preferably Lindt or Valrhona 70% cacao

　　2 tablespoons cocoa powder, preferably Dutch process

　　2 large eggs plus 1 large egg yolk, lightly beaten

　　1 teaspoon aniseeds, crushed

　　1 tablespoon plus 2 teaspoons anise-scented liqueur

　　1 cup confectioners’ sugar

　　1 1/2 tablespoons milk

　　

Step 1

You will need a 10- to 12-inch tart pan with a removable bottom. It should be buttered and lined with the tart pastry. Chill it well, then bake at 400 degrees for 12 minutes. Cool thoroughly and set aside.

　　

Step 2

In a saucepan over a medium flame, bring the cream just to a simmer. Remove from the flame, add the chocolate, stirring to melt it. Permit the mixture to cool for 20 minutes.

　　

Step 3

Using a wire whip, beat in the cocoa and the eggs. Add the aniseeds and 1 tablespoon of the liqueur, whisking again. Pour the chocolate into the pastry and bake it at 375 degrees for 15 minutes or even a bit less, just until the chocolate forms a shiny skin and is beginning to firm but remains unset at its center. Cool the tart on a rack for 15 minutes, remove its sides and permit it to cool thoroughly.

　　

Step 4

Make the glaze by beating the confectioners’ sugar with the milk and 2 teaspoons of the liqueur to a thin and pourable consistency. Add a few drops more of milk should the glaze be too thick. Drizzle the cooled tart with the glaze in a zigzag pattern and permit the glaze to harden. Present the tart with little glasses of anise liqueur.

　　A Taste of Southern Italy