Fudge tart with creme anglaise and orange sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pate Brisee; (Basic Pie Crust), | |
| ; baked & cooled | ||
| 5 | ounces | Semisweet chocolate; finely chopped |
| ¾ | cup | Unsalted butter; cut in tiny pieces |
| 1½ | cup | Granulated sugar |
| ⅔ | cup | All-purpose flour |
| 6 | Eggs; lightly beaten | |
| 1 | Creme Anglaise; (See below) | |
| 1 | Orange Sauce for Fudge Tart; (See below) | |
Directions
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 1¼ 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 <BuddoB@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.