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Fudge Tart With Creme Anglaise & Orange Sauce

Author/Submitted by: Martha Stewart's Pies and Tarts
Servings: 1
Categories: Chocolate / Desserts / Pies & Pastries / Sauces

1    Pate Brisee (Basic Pie Crust), baked & cooled
5  ozs  semisweet chocolate, finely chopped
3/4  c  unsalted butter, cut in tiny pieces
1 1/2  c  granulated sugar
2/3  c  all-purpose flour
6    eggs, lightly beaten
1    Creme Anglaise (See below)
1    Orange Sauce for Fudge Tart (See below)

1. Preheat oven to 350o. 2. 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. 3. 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. 4. To serve, place a piece of the tart on a plate and spoon Creme Anglaise around bottom. Drizzle a small amount of Orange Sauce into the creme anglaise in swirls.

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