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Wow!! Sorry and surprised to hear about all the troubles!  I made this tart over the weekend, following the recipe precisely (with my 12 year old daughter).  Ours turned out AWESOME.  Made the filling with the 12 oz. of milk chocolate and 1.5 c of heavy cream.  Cooled, poured and refrigerated a few hours.  Nicely set up and firmed.  So proud of it I brought the rest into work today to share.  Even with a quarter of it missing, and back to room temperature, the filling is still firm.  Maybe has something to do with the quality of the milk chocolate?  I used Lindt milk chocolate from two hollow Santas I broke up (on clearance at the Lindt shop).  I should also mention I am an amatuer "gourmet" cook, but a baking novice... this is the first tart I ever made.

By DigitalVelvet | 

January 26, 2009