Tarte chaude au chocolat

Yield: 6 Servings

Measure Ingredient
8 ounces Bitter sweet chocolate
¼ cup Sugar
½ cup Heavy cream
2 \N Whole eggs
1 teaspoon Rum
1 teaspoon Extract of coffee (made by preparing a very strong expresso)
⅛ teaspoon Vanilla
6 \N Non-stick tart molds; buttered and floured
6 \N Pie crust; shaped into shapes comparable in size to the tart molds, baked to a golden brown, cooled and set aside

Met the chocolate in a double boiler (chocolate should be 125 degrees). In a mixing bowl, combine the eggs with the sugar, rum, extract of coffee and vanilla. Turn the melted chocolate in to the mixture and stir. Add the heavy cream and mix with a fork until smooth. Divide the mixture into molds and bake at 250 degrees for 20-25 minutes. Let cool for 20 minutes. Turn out molds and serve each atop a disc of pie crust. A tea biscuit can be used for tart crust, such as a Rich Tea Biscuit by Peek feans or Marias by Mother's cookies. If desired, serve with Creame anglais and a small scoop of vanilla ice cream.

Source: Disney Magazine, Spring 1996 Walt's, Disneyland Paris formatted by Lisa Crawford, 3/16/96

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