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Ingredients
- 1 x Pate Brisee, (Basic Pie Crust), baked & cooled
- 5 ounce Semisweet chocolate, finely minced
- 3/4 c. Unsalted butter, cut in tiny pcs
- 1 1/2 c. Granulated sugar
- 2/3 c. All-purpose flour
- 6 x Large eggs, lightly beaten
- 1 x Creme Anglaise, (See below)
- 1 x Orange Sauce for Fudge Tart, (See below)
Directions
- 1. Preheat oven to 350.
- 2. To make filling, heat chocolate and butter together in a bain-marie over simmering water. When melted, remove from heat and stir to combine. Set aside to cold.
- 3. Combine the sugar, flour and Large eggs in a mixing bowl and whisk till well blended. Stir in chocolate-butter mix. Pour the filling into the tart shell, and bake for approximately 1 1/4 hrs, till the filling is set. Remove to a rack and let cold 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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