Chocolate tart, Chocolate icing recipe, Fruit dessert recipes

This chocolate tart can be bake in one nine inch tart pan or in several individual tart pans. Before serving pipe a little whipped cream on the top and fresh raspberries as garnish makes a pretty presentation.

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TART

Pastry for crust:

• 1 ¼ Cups flour


• 1/8 Teaspoon salt


• 1/3 Cup shortening


• 4 to 5 Tablespoons cold water

Preheat oven to 400 degrees

Mix first 3 ingredients together.

Add water 1 tablespoon at a time until all dough is moist.

Knead into a ball; flatten out and roll out to line tart pan.

If you have a pie crust “weight” lay it in the tart shell and bake for about 15 minutes.

(If you do not have a “weight”, use a regular fork and punch holes all over the sides and bottom of shell to keep it from bubbling up a lot.)

When done, remove from oven and reduce temperature to 325 degrees.

Filling:

• ½ Cup butter


• 4 Ounces chopped semi sweet chocolate


• ¾ Cup sugar


• 2 Eggs


• 1 Egg yolk


• ½ Teaspoon vanilla


• ¼ Cup cream

Melt butter and chocolate in a heavy saucepan over low heat.

Stir in the sugar, eggs, egg yolk and vanilla and mix until smooth.

Stir in the cream and pour into tart pan.

Bake for 25 to 30 minutes or until center is set.

Remove from oven and cool.

Store in the refrigerator

Try More Delicious Chocolate Dessert Recipes

• Delicious chocolate fudge cake


• Creamy chocolate cheesecake recipes


• All occasion chocolate layer cake


• Rich chocolate icing recipe

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