Chocolate Orange Truffle Tart
Source of Recipe
Carol Hird
List of Ingredients
1 (7 1/2 ounce) refrigerated pie crusts
1/2 cup orange juice
1/4 cup sugar
1/2 cup finely chopped dried apricots
2/3 cup whipping cream
1 egg, beaten
12 ounces bittersweet chocolate or semisweet chocolate, chopped
2 tablespoons Grand Marnier
1/2 cup apricot jam
3 tablespoons orange juice
1/2 cup whipping cream, whipped,for garnish Recipe
Heat oven to 450°F Using a 9 inch tart pan with removeable bottom (preferred) or 9 inch pie pan, place pie crust in pan& press in bottom and up sides of pan. Trim edges if necessary. Prick crust with a fork and bake for 9 to 11 minutes until light golden brown& then cool completely. While crust is cooling, combine apricots, sugar and 1/2 cup of orange juice in small saucepan and cook over medium heat stirring constantly until apricots are tender& most of the liquid is absorbed. Cool 15 minutes.
In medium saucepan combine 2/3 cup whipping cream and egg. Beat over medium heat with wisk for 3 minutes until mixture boils and slightly thickens. Remove cream& egg mixture from heat and add chopped chocolate, stirring until smooth. Stir in apricot mixture and orange liqueur.
Place saucepan in a bowl of ice and beat 2 minutes with a hand mixer or until mixture is cool. Spread mixture in cooled baked crust and refrigerate 2 hours or until filling is set. While tart is chilling, mix 3 tbsp of orange juice and 1/3 cup aricot jam blending well. To serve, drizzle 2 tsp jam mixture over each slice and garnish with a dollop of whipped cream.
|
Â
Â
Â
|
member logon
