Chocolate Orange Truffle Tart |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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My brother-in-law squealed with delight when he first tasted this one! Very rich desert,and a little goes a long way. Hope you enjoy. Cooking time is mostly for chilling. Recipe by Carol Hird for 37th Pillsbury bake-off. Ingredients:
1 (7 1/2 ounce) refrigerated pie crusts |
1/2 cup orange juice |
1/4 cup sugar |
1/2 cup finely chopped dried apricot |
2/3 cup whipping cream |
1 egg, beaten |
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped |
2 tablespoons grand marnier |
1/2 cup apricot jam |
3 tablespoons orange juice |
1/2 cup whipping cream, whipped,for garnish |
Directions:
1. 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.
2. Trim edges if necessary.
3. Prick crust with a fork and bake for 9 to 11 minutes until light golden brown& then cool completely.
4. 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.
5. Cool 15 minutes.
6. In medium saucepan combine 2/3 cup whipping cream and egg.
7. Beat over medium heat with wisk for 3 minutes until mixture boils and slightly thickens.
8. Remove cream& egg mixture from heat and add chopped chocolate, stirring until smooth.
9. Stir in apricot mixture and orange liqueur.
10. Place saucepan in a bowl of ice and beat 2 minutes with a hand mixer or until mixture is cool.
11. Spread mixture in cooled baked crust and refrigerate 2 hours or until filling is set.
12. While tart is chilling, mix 3 tbsp of orange juice and 1/3 cup aricot jam blending well.
13. To serve, drizzle 2 tsp jam mixture over each slice and garnish with a dollop of whipped cream.
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