Made as little tarts or a big one, this chocolate tart is a sheer delight. Perfect when accompanied by Creme Anglais or berries.
Tarte Chaude au Chocolat
Author: Epicurus.com Kitchens
Recipe type: Desserts
- 8 ounces bittersweet chocolate
- 1/4 Cup sugar
- 1/2 Cup heavy cream
- 2 whole eggs
- 1 teaspoon rum
- 1 teaspoon extract of coffee (made by preparing a very strong espresso)
- 1/8 teaspoon vanilla
- 6 non-stick tart molds; buttered and floured
- 6 pie crust; shaped into shapes compatible with moulds
- Met the chocolate in a double boiler (chocolate should be 125 degrees).
- In a mixing bowl, combine the eggs with the sugar, rum, extract of coffee and vanilla. Turn the melted chocolate in to the mixture and stir. Add the heavy cream and mix with a fork until smooth.
- Divide the mixture into molds and bake at 250 degrees for 20-25 minutes. Let cool for 20 minutes. Turn out molds and serve each atop a disc of pie crust.
- A tea biscuit can be used for tart crust, such as a Rich Tea Biscuit by Peek Freans or Marias by Mother's cookies. If desired, serve with Creme Anglais and a small scoop of vanilla ice cream.