When we were in NC last month, we visited a friend who was wearing a neck brace due to various operations she had had. I just thought “oh she’s wearing a brace” and that was it. My doctor has now recommended that I wear one for several hours a day to help with my spine problems from falling a while back. What a bloody pain. I am not convinced its doing anything anyway, but I only got it yesterday. If I wasn’t a touch typist I wouldn’t be able to type at all, even so its difficult.
Had a bit of a problem with the dash panel under the driver’s side of the dash, it kept falling down. Matt took it to a garage which used to be a GM dealer although now it is apparently Mitsubishi. They fixed the problem and then added a FREE complimentary hand wash before giving him back the car. Now that’s pretty incredible.
If its got chocolate in it, its got to be good, right?
Chocolate Tartlets with Butter-Orange Cookie CrustSource: Cooking.com
Cooking.com Tip: When melting the chocolate, be sure to set the metal mixing bowl firmly on the lip of the saucepan so no steam escapes but without resting the bowl in the water. Do not allow any of the steam to touch the chocolate when removing the bowl as water will make the chocolate seize.
For the Crust:
1 3/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
1 tablespoon grated orange peel
1/2 teaspoon salt
For the Filling:
6 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sugar
2 large eggs
2 large egg yolks
2 tablespoons Grand Marnier
1 teaspoon finely grated orange peel
1/4 teaspoon salt
1 tablespoon all-purpose flour
FOR THE CRUST:
Preheat oven to 350 degrees F. Blend all ingredients in a food processor just until dough forms. Transfer dough to work surface. Gather dough into ball. Cut dough into 8 equal pieces. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts. Pierce crusts with fork. Refrigerate until firm. Bake until crusts are pale golden, about 18 minutes. Cool in pans on rack.
FOR THE FILLING:
Stir chocolate and butter in large wide metal bowl set over saucepan of simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.
Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Transfer batter to prepared crusts, dividing equally.
Can be made 1 week ahead. Freeze 1 hour. Cover and keep frozen.
Arrange tartlets on baking sheet. Bake until filling puffs and begins to crack, about 15 minutes for room temperature tartlets and 25 minutes for frozen tartlets. Place tartlets on plates and serve.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Makes 8 - Facts Per Serving:
Fat. Total: 51g
Carbohydrates, Total: 87gCholesterol: 306mg
% Cal. from Fat: 56%
Fat, Saturated: 0g
Have a great day