| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 1/4 |
c |
White sugar |
| 1 |
lg |
Egg yolk |
| 1 |
ts |
Pure vanilla extract |
| 1 |
c |
Cake flour |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
White sugar |
| 1 |
tb |
Cornstarch |
| 6 |
lg |
Egg yolks |
| 1 |
ts |
Almond extract |
| 1 |
c |
Whipping cream |
| 6 |
oz |
Miniature semisweet chocolate chips |
| 1 |
c |
Chopped walnuts |
INSTRUCTIONS
CRUST
FILLING
Preheat oven to 325 degrees. Spray an 8- by 8-inch square baking pan with
cooking spray. In a medium bowl, cream butter and sugar. Add one egg yolk
and vanilla and beat at medium speed until light and fluffy. Add flour and
salt and beat at low speed just until combined. Pour dough into prepared
baking pan and chill. When chilled, press into pan with floured fingers and
press dough to 1/4 inch thick on bottom and sides of pan. Extend up 1 inch
of pan and chill again.
Filling: Mix together sugar and cornstarch in small mixing bowl. With
electric mixer on medium high, beat 6 yolks until light and fluffy. Add
cornstarch-sugar mixture and mix on medium-high until combined. Add
vanilla, cream, chocolate and walnuts and blend on low, scraping bowl,
whenever necessary, until combined. Pour filling into baking pan. Bake 1
hour until filling is set and golden brown. Chill and cut into bars.
Recipe By :THE DESSERT SHOW SHOW #DS3005
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:33:02 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>
A Message from our Provider:
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