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Christine A. Dahl - Pastry Chef

COFFEE BRANDY FUDGE TART


9 OZ. SEMI-SWEET CHOC. CHUNKS
1/2 C. SUGAR
PINCH SALT
GRIND TILL FINE IN CUISINART
1/2. BUTTER
l/4C. ESPRESSO

MELT AND BRING TO A BOIL - POUR INTO RUNNING CUISINART UNTIL CHOCOLATE IS MELTED AND WELL COMBINED, THIS SHOULD ALSO MELT DOWN THE SUGAR SO MIXTURE IS SMOOTH, NOT GRAINY.

2 TBL. BRANDY
6 EGG YOLKS
1 C. WHIPPED CREAM

ADD BRANDY AND EGG YOLKS TO CUISINART AND MIX UNTIL SMOOTH AND VELVETY. SPREAD 1/3 OF MIXTURE INTO BAKED TART SHELL - FREEZE 15 MINUTES. FOLD 1 C. WHIPPED CREAM (WHIPPED) INTO REMAINING CHOCOLATE MIXTURE AND SPREAD OVER FIRST LAYER. TO GARNISH, LINE RASPBERRIES OR WHOLE HAZELNUTS AROUND RIM, TOP W/ CHOCOLATE SHAVINGS OR GROUND HAZELNUTS OR SIFTED COCOA POWDER.

Christine A. Dahl - Pastry Chef

22 West Mission Street, Suite G, Santa Barbara, CA 93101-2450 Phone/Fax (805) 569-5889 Pager (805) 730-0995

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