Note from B: We enjoyed Chris's baking talents recently -- so I asked her to share her two pie recipes with us. Today I will post this delicious chocolate confection --- the crunchy almonds are really interesting and fun to eat with the rich chocolate pie.
Tomorrow I will post her Mom's favorite apple pie recipe. Not to be missed! --- B
Warm Bittersweet Chocolate Tart with Spiced Almonds
(from Four Star Desserts by Emily Luchetti)
9 inch prebaked tart shell
2 oz. unsweetened chocolate, chopped
6 T. unsalted butter
3 large eggs
1/8 t. salt
1 T light corn syrup
2 T. milk
1/2 t. vanilla
1 t. dark rum
1/3 c. chocolate chips
Preheat oven to 325.
Melt chocolate and butter together. Whisk till smooth.
In a mixing bowl, whisk together the eggs, salt, and sugar. Add the corn syrup and then the milk, vanilla, and rum. Mix till smooth.
Stir in the melted chocolate mixture.
Spread chocolate chips on bottom of tart shell.
Pour chocolate mixture over them.
Bake until almost completely set, 20-25 mins.
Serve warm with dollop of whipped cream and spiced almonds.
1/4 c. dark brown sugar
1.5 T cinnamon
1/2 lg. egg white
1.5 t. vanilla
1 1/3 c. whole natural almonds
Preheat over to 300 degrees
In small bowl, combine brown sugar and cinnamon. Set aside.
In medium bowl, whisk egg white till frothy. Stir in vanilla, almonds and reserved brown sugar mixture.
Spread almonds in single layer on a baking sheet and bake them, stirring every 10 minutes until they are dry, about 30 minutes.