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Post by :Lou_Roggio
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :1403
Click below to download : Desserts - Fudge Truffle Tart (Format : PDF)
Desserts - Fudge Truffle Tart
5 oz. bittersweet baking chocolate, chopped1/2 cup butter or margarine
1-1/2 cups sugar
3/4 cup all-purpose flour
4 eggs, beaten
Chocolate Glaze (recipe follows)
2 oz. white baking bar, chopped
1 Tblsp. whipping (heavy) cream
Creamy Almond Sauce (recipe follows)
Heat oven to 350° F. Grease tart pan, 11x1 inch.
Melt chocolate and butter over low heat; cool slightly. Mix sugar, flour, and eggs. Stir in chocolate mixture; pour into pan. Bake 30 to 35 minutes or until edge is set. Cool completely, about 1 hour. Remove side of pan.
Make Chocolate glaze; reserve 2 Tblsp. Spread remaining warm glaze over tart. Heat baking bar and cream over low heat, until smooth; spoon dots onto warm glaze. Pull toothpick through dots to make heart shapes. Let stand until set.
Spoon warm or chilled Creamy Almond Sauce onto plates. Place reserved glaze in plastic bag. Cut tiny corner from bag; squeeze drops of glaze onto sauce. Pull toothpick through glaze to make heart shapes.
Serve tart slices on sauce.
Chocolate Glaze:
1 oz. unsweetened baking chocolate
1 tsp. butter or margarine
1 cup powdered sugar
5 or 6 tsp. boiling water
Melt chocolate and butter in 2-qt. saucepan over low heat, stirring occasionally. Stir in sugar and water until smooth and thin enough to drizzle.
Creamy Almond Sauce:
1/4 cup granulated sugar
1 Tblsp. cornstarch
1-1/2 cups milk
2 eggs, beaten
1/4 tsp. almond extract
Mix sugar and cornstarch in saucepan. Gradually stir in milk. Cook and stir over medium heat until thickened. Gradually stir at least half of the hot mixture into eggs; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in almond extract.
NEXT BOOKS
1/2 cup butter (125g or 1 stick) 1/2 cup + 1 tbsp. sugar (1 1/2 dl) 2 eggs 1 cup flour (2 1/2 dl) 1/2 tsp. baking powder 2 Tbsp. milk Garnish: 3-4 medium-large apples 1-2 Tbsp. sugar 1 tsp. cinnamon Oven temperature: 350 deg. F (175 deg. C). Butter and flour a flan pan that measures about 24 cm in diameter. Melt butter and let it cool. Mix butter together with sugar. Add one egg at a time to the mixture and then add the flour, baking powder and milk. Pour the cake batter into the
Desserts - Fyriskaka Apple Tart
PREVIOUS BOOKS
1 4 oz pkg instant vanilla pudding mix 1 c heavy whipping cream 1 c cold water 1 tsp almond flavoring Ready made pie shell or small tartlet shells Fruit, in season: fresh berries, kiwi, peaches, etc. Glaze: 1/4 c apple or peach jelly 1/4 c hot water In a mixing bowl, mix the whipping cream with water and pudding mix on low speed for 3-5 minutes. Add almond flavor. Pour into pie shells. Top with sliced fruit or whole berries.
Desserts - T Fruit Tarts
NEXT 10 BOOKS
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PREVIOUS 10 BOOKS
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RANDOM 10 BOOKS
- Desserts - Fyriskaka Apple Tart
- Desserts - Gooseberry Cream Tart
- Desserts - Tart - Lemon Brulee' Tart
- Desserts - Lemon Curd Tarts
- Desserts - Tart - Lemon Tart
- Desserts - Tart - Macadamia Pineapple Tart
- Desserts - Tart - Nutty Cheese Tarts
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- Desserts - Pork Pies
- Desserts - Pumpkin Creme Brulee Tart
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