Place the chopped chocolate in a medium bowl and set aside.
Combine the cream and milk in a medium saucepan, and bring to a boil over medium-high heat. Pour the hot cream mixture over the chocolate. Allow to stand for 30 seconds to melt the chocolate,then whisk until the chocolate is completely melted and the mixture is smooth. Allow to cool for 10 minutes.
Whisk the egg into the chocolate mixture. Pour the filling into the prebaked tart shell.
Bake the tart for 8 to 10 minutes, until the edges of the filling are set; the center will still be soft. Cool the tart on a wire rack for 10 minutes and served warm.
For the Red Wine Sauce:.
Put the sugar in a deep sauce pan. Stir constantly on medium high heat until sugar liquefies and turns mahogany brown. Add the red wine and whisk until sugar is dissolved and wine is incorporated. Chill. Serve over tart.
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