Fudge Tart
The Rockettes Fudge Brownie Tart


Fudge Tart

1 Pate Brisee; (Basic Pie; baked & cooled)
5 ounces Semisweet chocolate; finely
3/4 cup Unsalted butter; cut in tiny
1 1/2 cups Granulated sugar
2/3 cup All-purpose flour
6 Eggs; lightly beaten

Preheat oven to 350 F. To make filling, melt chocolate and butter
together in a bain-marie over simmering water. When melted, remove from
heat and stir to combine. Set aside to cool. Combine the sugar, flour
and eggs in a mixing bowl and whisk until well blended. Stir in
chocolate-butter mixture. Pour the filling into the tart shell, and bake
for approximately 1 1/4 hours, until the filling is set. Remove to a rack
and let cool completely.

Recipe by: Betsy >




The Rockettes Fudge Brownie Tart

Serving Size: 6

1/4 pound (1 stick) unsalted butter
1/2 cup Brown sugar, packed
1/4 cup Sugar
9 ounces Bittersweet chocolate,
1 ounce Unsweetened chocolate,
2 Eggs
1 1/4 teaspoons Vanilla extract
1/2 cup All-purpose flour
1/8 teaspoon Salt
1/2 cup Coarsely chopped walnuts
1 tablespoon Grand Marnier
1/2 cup Chocolate chips

Preheat the oven to 350 F. Butter and flour a 10-inch tart pan with a
removable bottom. In a medium saucepan over moderate heat, combine the
butter and the sugars. Cook, stirring constantly, until the butter is
melted, 4 to 6 minutes. In the bowl of a food processor, combine the
bittersweet and unsweetened chocolate and process until finely chopped, 15
to 20 seconds. Add the hot butter-sugar mixture and process for 15 more
seconds. Scrape the sides of the bowl and add the eggs and vanilla.
Process to combine, about 10 seconds. Add the flour, salt, walnuts, and
Grand Marnier. Pulse briefly 10 times, just to mix. Spread the batter
evenly into the prepared pan and sprinkle the top with chocolate chips.
Bake 25 to 30 minutes; a toothpick inserted near the center will come out
moist. Do not overbake. Remove the sides of the pan and cool on a wire
rack. Cut into wedges and serve.

Serves 6 to 8.
Recipe from Celebrity Gourmet
From: suzy >



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