Yield: 1 servings
|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.