melayneseahawk (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
melayneseahawk) wrote2010-11-26 12:35 am
melayneseahawk) wrote2010-11-26 12:35 am
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recipe: bittersweet chocolate tart
This pie is so good that I've never managed to get a picture of it; it always gets eaten too quickly! It's also supremely easy to make.
Bittersweet Chocolate Tart
1 9" frozen deep dish pie crust (house brand: Pet-Ritz)
1 1/2 cup milk
12 ounces bittersweet chocolate morsels (or larger pieces, chopped)
2 eggs
Preheat oven to 375°F.
Prepare pie crust as indicated on the package. Heat milk in microwave until simmering. Add chocolate and whisk until chocolate is completely melted and mixture is smooth. Beat egg and add, mixing until smooth.
Pour filling into crust and place in oven. Bake 15-18 minutes, until center seems set but still quivers slightly when nudged (like Jello). Let cool on rack. Serve warm or room temperature, with whipped cream. Can be refrigerated for up to 3 days, but should not be served cold.
Bittersweet Chocolate Tart
1 9" frozen deep dish pie crust (house brand: Pet-Ritz)
1 1/2 cup milk
12 ounces bittersweet chocolate morsels (or larger pieces, chopped)
2 eggs
Preheat oven to 375°F.
Prepare pie crust as indicated on the package. Heat milk in microwave until simmering. Add chocolate and whisk until chocolate is completely melted and mixture is smooth. Beat egg and add, mixing until smooth.
Pour filling into crust and place in oven. Bake 15-18 minutes, until center seems set but still quivers slightly when nudged (like Jello). Let cool on rack. Serve warm or room temperature, with whipped cream. Can be refrigerated for up to 3 days, but should not be served cold.