Deb's Delicacies - Shabbat and Chagim Menus and Ideas: Chocolate Fudge Tart

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Tuesday, March 02, 2010

Chocolate Fudge Tart

Deb's Chocolate Fudge Tart

1 1/4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup margarine, cut into small chunks
1 egg yolk
1 tablespoon ice water

6 ounces bittersweet chocolate
6 tablespoons margarine
1/2 cup sugar
2 tablespoons flour
3 eggs
1 teaspoon vanilla extract (or substitute almond or orange)

Put flour and sugar in food processor and pulse once or twice to blend. Put margarine into food processor and pulse until the the mixture looks like course crumbs. Add egg yolk and ice water and pulse until dough forms moist clumps. Gather dough into ball, flatten into disk, cover with plastic wrap and chill at least one hour or overnight.

Preheat oven to 400 degrees. Press dough into 9 inch tart pan with removable bottom. Freeze 15 minutes. Prick dough all over with fork and bake 25 minutes.

While crust is baking, melt chocolate and margarine over double boiler. When melted, remove from heat and whisk in sugar and flour, then whisk in eggs one at a time and vanilla.

When crust comes out of oven, reduce oven temperature to 325 degrees, pour filling into crust, and bake 20 minutes. Filling will still be soft in the center.

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