Recipe – “Chocolate tart with Russian-style Baikal tea”

“Chocolate tart with Russian-style Baikal tea”
“The Tea Box” by Gilles Brochard
7            ounces fine-quality semisweet chocolate, melted
2/3        cup heavy cream
2            cups low-fat milk
1-1/2     teaspoon Russian-style Baikal tea
9-inch    baked pie shell
Crushed pistachios
*    Preheat oven to 300 d. Fahrenheit.  Combine the cream and milk in a saucepan and bring to a boil.
*    Bring 3/4 cup water almost to a boil.   Add the tea and steep 6 minutes to get a strong infusion.
*    Add the tea infusion to the milk and cream.   Then add the melted chocolate and whisk until smooth.
*    Pour into pie shell and bake 20 minutes.
*    Let the tart cool 30 minutes.  If the filling is runny, refrigerate the tart for 20 minutes.  Before serving, garnish top with crushed pistachios.
8     servings.