Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Pate Brisee; (Basic Pie Crust), |
\N \N | ; 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 \N | Eggs; lightly beaten |
1 \N | Creme Anglaise; (See below) |
1 \N | Orange Sauce for Fudge Tart; (See below) |
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.