8 oz Bitter sweet chocolate
1/4 c Sugar
1/2 c Heavy cream
2 Whole eggs
1 ts Rum
1 ts Extract of coffee (made by
-preparing a very strong
-expresso)
1/8 ts Vanilla
6 Non-stick tart molds;
-buttered and floured
6 Pie crust; shaped into
-shapes comparable in size
-to the tart molds, baked to
-a golden brown, cooled and
-set aside
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 feans or Marias by
Mother’s cookies. If desired, serve with Creame anglais and a small scoop
of vanilla ice cream.
Yields
6 Servings