Fudge tart with creme anglaise& orange sauce

 
               Fudge Tart with Creme Anglaise & Orange Sauce
 
 Recipe By     : Betsy Burtis 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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