| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
White flour |
| 1/4 |
c |
White sugar |
| 2 |
tb |
Water |
| 1/4 |
lb |
Butter |
| 1 |
|
Egg |
| 4 |
oz |
White chocolate |
| 2/3 |
c |
White sugar |
| 1/2 |
c |
Soft butter |
| 2 |
|
Eggs |
INSTRUCTIONS
CRUST
FILLING
Crust: Blend flour, butter and sugar until results in a crumbly meal. Add
egg and water and blend until dough is firm and forms a ball. (Makes enough
for two 10 inch tart tins. Freeze extra if not needed.) Divide dough and
roll out into thin circle. Line a 10 inch tart tin with crust, smooth into
place. Line with foil and pie weights, and bake 10-20 minutes at 350F.
Cool.
Filling: Chop chocolate into small pieces. Melt in double boiler over low
heat. Whip butter and sugar until fluffy, then add chocolate slowly. Mix
until well blended. Add 1 egg, beat vigorously for 3 minutes, repeat with
second egg. Pour into cooled crust, smooth gently, and chill.
Recipe by: Marni Tuttle <tuttle@ug.cs.dal.ca>
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