Baking session with 2nd DD!

Inspired by David's post on French tart dough pastry

with Chocolat Tarte de Rue Tatin  from his Great Book of Chocolate!

Filling:  Heat 90ml cream till bubbles appear at the sides of pan, pour onto 450gm good quality chocolate; blend well.  When mixture is cool, beat in eggs - one at a time; mixed till smooth.  Pour into cooled pie crust.  Bake for 15 to 20 mins OR till filling is just firm in the center.