| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco3 | 1 | Servings | |
INGREDIENTS
| 1 | Pate Brisee, Basic Pie | |
| Crust | ||
| baked & cooled | ||
| 5 | oz | Semisweet chocolate, finely |
| chopped | ||
| 3/4 | c | Unsalted butter, cut in tiny |
| pieces | ||
| 1 1/2 | c | Granulated sugar |
| 2/3 | c | All-purpose flour |
| 6 | Eggs, lightly beaten | |
| 1 | Creme Anglaise, See below | |
| 1 | Orange Sauce for Fudge Tart | |
| See below |
INSTRUCTIONS
Preheat oven to 350o. 2. To make filling, melt chocolate and butter together in a bain-marie over simmering water. When melted, remove from heat and stir to combine. Set aside to cool. 3. Combine the sugar, flour and eggs in a mixing bowl and whisk until well blended. Stir in chocolate-butter mixture. Pour the filling into the tart shell, and bake for approximately 1 1/4 hours, until the filling is set. Remove to a rack and let cool completely. 4. To serve, place a piece of the tart on a plate and spoon Creme Anglaise around bottom. Drizzle a small amount of Orange Sauce into the creme anglaise in swirls. Recipe by: Betsy Burtis <BuddoB@AOL.COM> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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