Mario Batali's Bitter Chocolate Tart
This tart (recipe in Molto Mario) is a glorious, sophisticated tart with it's wonderful combination of bitter chocolate and anise. I have made it several times. One thing about it - and it detracts little - is that the crust shrinks a lot when baking. I have tried several things including letting the dough rest for a long time, making sure the unbaked shell is thoroughly cooled etc to little avail. I wonder what the experience is of others who've made this great dessert?
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