The sixth recipe I made from the Sweet Tarts & Pies section (the 64th recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Bittersweet Chocolate Tart, on pages 168-169. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The filling was easy to make and pour into the crust, then into the refrigerator for an hour to set, and then back to room temperature for serving. The book suggested serving it with chocolate shavings or powdered sugar, maybe some raspberries, or nothing at all. We went the nothing at all route and then the guys decided they wanted whipped cream. They loved this tart and would be happy to have it again soon. Definitely a repeat.