Cherry And Zabaglione Cream Tart

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		June 1990	1	Servings

INGREDIENTS

3		Egg yolks
1/4	c	Sugar
3	T	Marsala
1/2	c	Chilled whipping cream
2	T	Sour cream
1		9 inch refrigerated ready
		pie crust 1/2 15-ounce
		package room
		temperature
1	t	All purpose flour, heaping
1 1/2	c	Pitted fresh cherries or
		frozen thawed and well
		drained
3	T	Grated bittersweet, not
		unsweetened or
		semisweet chocolate

INSTRUCTIONS

For zabaglione:  Whisk yolks and sugar in top of double boiler over
simmering water to  blend. Gradually whisk in Marsala. Continue
whisking until mixture is  tripled in volume and holds shape in spoon,
about 5 minutes. Set top  of double boiler over bowl filled with ice
and water and whisk  zabaglione until cool. Remove from over water.
Beat cream and sour  cream in medium bowl to stiff peaks. Whisk in
zabaglione. Cover and  refrigerate until well chilled. (Can be prepared
1 day ahead.)  For tart:  Preheat oven to 400F. Dust 1 side of crust
with flour. Gently transfer  crust to 9-inch tart pan with removable
bottom, floured side down.  Press into pan and press to seal any
cracks. Trim edges. Pierce all  over with fork. Bake until golden
brown, about 15 minutes. Cool on  rack.  Drain cherries on paper
towels. Arrange in crust. Spoon zabaglione  cream over. Cover and
refrigerate at least 1 hour. (Can be prepared 3  hours ahead.)
Sprinkle with chocolate and serve.  Serves 6.  Bon Appetit June 1990
Converted by MC_Buster.  NOTES : A sophisticated finale that's easier
than pie. If you have a  little extra time, you might make your own
pastry shell.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2294 Calories From Fat: 925 Total Fat: 108.2g Cholesterol: 715.8mg Sodium: 1007.6mg Potassium: 868.6mg Carbohydrates: 337.4g Fiber: 27.3g Sugar: 63.4g Protein: 31.6g