Fudge tart with creme anglaise and orange sauce

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.

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