| 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
1. 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 <[email protected]> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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