Learning each and every day

My quest to edify myself a bit every day

Day 293 – October 6

Chocolate fudge tart. Sounds amazing, doesn’t it? Well, it is amazing, and it’s even better the 2nd day! Today’s recipe comes from my Vegetarian cookbook. It’s a gourmet dessert, but it was really pretty easy to make, and not terrible time-consuming. While making the dessert, I learned about pie weights. I’d never heard of them before, but now I’ll be using them every time I pre-cook a pie crust. Here’s a nice post from the blog Baking Bites on what pie weights are and why they are used. (So two lessons for the price of one today!)

Here’s the recipe in case you want to try it. The only change I made was to make my own whipped cream and flavor it with cinnamon. Otherwise, I stuck to the recipe.

Chocolate fudge tart from Vegetarian a collection of over 100 essential recipes

flour, for sprinkling
12 oz ready-made unsweetened pie dough
confectioners’ sugar, for dusting

filling
5 oz semisweet chocolate, finely chopped
6 oz butter, diced
1 3/4 cups golden granulated sugar
3/4 cup all-purpose flour
1/2 t vanilla extract
6 eggs, beaten
2/3 cup whipped cream and ground cinnamon, to decorate

1. Roll out the pie dough and line an 9-inch deep loose-bottom tart pan. Prick the dough base lightly with a fork, then line with foil and fill with pie weights. Bake in a preheated oven, 400 degrees, for 12-15 minutes, or until the dough no longer looks raw. Remove the beans and foil and bake for 10 minutes more, or until the dough is firm. Let cool. Reduce the oven temperature to 350 degrees.

2. To make the filling, place the chocolate and butter in a heatproof bowl and melt over a pan of gently simmering water. Stir until smooth, then remove from the heat and let cool. Place the sugar, flour, vanilla extract, and eggs in a separate bowl and whisk until well blended. Stir in the butter and chocolate mixture.

3. Pour the filling into the tart shell and bake in the oven for 50 minutes, or until the filling is just set. Transfer to a wire rack to cool completely. Dust with confectioners’ sugar before serving with whipped cream sprinkled lightly with cinnamon.

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