| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Unsweetened chocolate, chopped |
| 6 |
tb |
(3/4 stick) unsalted butter |
| 3 |
lg |
Eggs |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Granulated sugar |
| 1 |
tb |
Light corn syrup |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Vanilla extract |
| 1 |
ts |
Cognac or rum |
| 1/3 |
c |
Chocolate chips |
| 6 |
|
Prebaked 4-inch tartlet shells (recipe fol |
| 4 1/2 |
c |
Spiced Almonds (recipe follows) |
| 3 |
c |
Whipped Cream (recipe follows) |
INSTRUCTIONS
Preheat the oven to 325 degrees F.
Melt the chocolate and butter together in a double boiler over simmering
water, making sure that the water does not touch the bottom of the pan
holding the chocolate. Whisk until smooth.
In a mixing bowl, whisk together the eggs, salt, and sugar. Add the corn
syrup and then the milk, vanilla extract, and cognac or rum. Mix until
smooth. Stir in the melted chocolate mixture.
Divide the chocolate chips among the 6 tartlets, placing them in the bottom
of each shell. Pour the chocolate mixture over the chocolate chips, filling
each tartlet.
Bake the tartlets until almost completely set, 20 to 25 minutes.
Serve the tartlets warm with a dollop of the whipped cream and a sprinkling
of the spiced almonds. Serve extra whipped cream and spiced almonds on the
side.
The tartlets are best served the day they are baked. They can be reheated.
Store them at room temperature.
Yield: 6 serving
Posted to MC-Recipe Digest V1 #362
Recipe by: COOKING LIVE SHOW #CL8785
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Wed, 1 Jan 1997 10:02:15 -0500
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