Name: Chocolate Tart (Tarte Au Chocolat)
Ingredients: 1 c All purpose flour; 1/4 c Powdered sugar; 6 tb (3/4 stick) chilled unsalted butter, cut into pieces; 1 tb Chilled whipping cream; 1/2 c Whipping cream; 1/4 c Milk; 10 oz Bittersweet (not unsweetened) or semi-sweet chocolate, chopped; 1 Egg

Leadership in the church should always be shared – that is one reason that the apostolic pattern was to appoint a plurality of elders rather than a solitary elder in all the churches (Acts 14:23). But leaders too need to recognize one of their number as leader. This is an inbuilt principle of life, and we should not despise it. Husband and wife are equal, but leadership naturally rests with the husband. Children are equal in a family, but the oldest is looked to first when a crisis occurs. In some situations there may be one elder or spiritual leader who is actually called “the pastor,” who will be expected to lead his fellow leaders; and in others there will be a team ministry. But in every team there has to be a leader (Derek Prime and Alistair Begg).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Chocolate, Cakes	8	Servings

INGREDIENTS

1	c	All purpose flour
1/4	c	Powdered sugar
6	tb	(3/4 stick) chilled unsalted butter, cut into pieces
1	tb	Chilled whipping cream
1/2	c	Whipping cream
1/4	c	Milk
10	oz	Bittersweet (not unsweetened) or semi-sweet chocolate, chopped
1		Egg

INSTRUCTIONS

PASTRY
FILLING
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

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