posted by Pat T 01-23-101 12:53 PM
Fudge Truffle Tart
5 oz. bittersweet baking chocolate, chopped
1/2 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.