INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180C/gas 4.  Prepare the shortcake. Cream butter
and vanilla sugar in a bowl until  light and fluffy. Mix together flour
and semolina. Gradually add to  butter until a crumbly dough is formed.
Carefully and gently knead  the dough until it binds together and
surface is smooth. Roll out  thinly to line 6 loose bottomed 4 inch
tart tins. Prick bases. Chill  well for an hour. Line with foil and
baking beans.  Bake pastry cases blind for 20 minutes or so in
preheated oven until  cooked through. Remove beans and foil and
continue drying out in oven  if necessary. Prepare chocolate filling.
Break chocolate into  squares. Place in a bowl over a pan of water or a
double boiler. Add  cognac to chocolate. Heat gently until chocolate is
melted. Beat eggs  in a bowl. Blend in cornflour and sugar and add a
little cream, if  necessary.  Heat remaining cream in a saucepan with
vanilla pod until almost  boiling. Stir hot cream into blended egg
mixture.  Rinse cream pan in cold water. Return mixture to pay and add
melted  chocolate. Cook gently, stirring constantly, until mixture
thickens  and cornflour is cooked. Taste mixture to check it is not
floury.  This will take between 6-8 minutes. Remove vanilla pod.  Cool
filling slightly. Soften butter and allow to cool. Beat softened
butter into chocolate filling. Pour into chilled tarts and leave to
set. When cold make chocolate leaves with some melted chocolate and
use to decorate the tarts.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4975
Calories From Fat: 3164
Total Fat: 359.6g
Cholesterol: 1614mg
Sodium: 4986.5mg
Potassium: 1042.3mg
Carbohydrates: 375.6g
Fiber: 12.9g
Sugar: 48.1g
Protein: 73.3g