INGREDIENTS

INSTRUCTIONS

FOR PASTRY:  Blend flour and sugar in processor.  Add butter and using
on/off turns, cut in until mixture resembles coarse meal. Add cream;
process until moist clumps form. Turn out dough onto work surface.
Gather into ball; flatten into disk.  Wrap doug in plastic and
refrigerate 15 minutes.  Preheat oven to 350F.  Roll out dough on
lightly flour surface to 11-  inch round.  Transfer to 9-inch diameter
tart pan with removable  bottom. Press gently into place. Fold edges
over to form double-thick  sides. (Can be prepared 1 day ahead.  Cover
and chill).  Line crust with aluminum foil.  Fill with dried beans or
pie weights.  Bake 20 minutes.  Remove beans and foil. Bake crust unti
golden  brown, about 20 minutes. Trasfer to rack and cool. Maintain
oven  temperature.  FOR FILLING:  Bring whipping cream and milk to
simmer in heavy medium  saucepan.  Reduce heat to low, add chocolate
and stir until melted and  smooth.  Beat egg to blend in medium bowl.
Gradually whisk 1/4 of hot  chocolate mixture into egg. Whisk in
remaining chocolate mixture. Pour  filling into baked crust. Bake until
set, about 15 minutes. Transfer  to rack and cool.  Bon Appetit/May 94
Typed for you by Didi Pahl  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 465
Calories From Fat: 307
Total Fat: 35.7g
Cholesterol: 100.2mg
Sodium: 25mg
Potassium: 54.7mg
Carbohydrates: 37g
Fiber: 2.1g
Sugar: 6.7g
Protein: 4.4g