Dark chocolate tart

Crust
1/2 packet wine biscuits
50g grated 70% dark chocolate
100g melted butter

Filling
200g chopped 70% dark chocolate
50g butter
1 egg, separated
1/3 cup caster sugar
3/4 cup whipped cream

Crush biscuits. Add melted butter and grated chocolate.
Press mixture into bottom and sides of a pie dish.
Refrigerate for 30 minutes.

Preheat oven to 160 degrees.
Bake crust for around 30 minutes or until firm to the touch.

Melt chocolate and butter in bowl over simmering water.
Remove from heat, stir in egg yolk and cool.
Whisk egg white and sugar until sugar has dissolved.
Fold in chocolate and then fold in cream.
Spoon into tart shell.
Refrigerate for 2 hours or until set.
Serve with cream.