Post by Paulinemom on Nov 15, 2006 18:25:16 GMT
This tasty dessert is perfect for those winter dinner parties.
Serves:6
Preparation time:30 minutes plus 20 minutes chilling
Cooking time:30 minutes
Ingredients
340 g pack frozen sweet shortcrust pastry, thawed
3 medium eggs
125 g caster sugar
100 ml double cream
100 g bar luxury Continental chocolate, melted
50 ml Whisky
For the raspberry coulis
150 g frozen raspberries, slightly defrosted
60-75 g caster sugar
Juice of 1 lemon
25 ml Glayva liqueur
Method
Preheat the oven to 190C, 375F, Gas 5.
Line six 10cm (4in) tart tins with pastry and chill for 20 minutes.
Bake the cases for 20 minutes and then raise the temperature to 220C, 425F, Gas 7.
Whisk the eggs and sugar until creamy, then add the double cream and melted chocolate.
Heat the Whisky in a saucepan, then set it alight. Once the alcohol has burned off, stir the Whisky into the chocolate mixture and cook for 10-15 minutes until slightly souffled and cracked on top.
To make the coulis, whizz all the ingredients in a blender until smooth. Strain to remove the seeds.
Serve the tarts dusted with icing sugar, some fresh raspberries, if wished, and a drizzle of coulis.
Serves:6
Preparation time:30 minutes plus 20 minutes chilling
Cooking time:30 minutes
Ingredients
340 g pack frozen sweet shortcrust pastry, thawed
3 medium eggs
125 g caster sugar
100 ml double cream
100 g bar luxury Continental chocolate, melted
50 ml Whisky
For the raspberry coulis
150 g frozen raspberries, slightly defrosted
60-75 g caster sugar
Juice of 1 lemon
25 ml Glayva liqueur
Method
Preheat the oven to 190C, 375F, Gas 5.
Line six 10cm (4in) tart tins with pastry and chill for 20 minutes.
Bake the cases for 20 minutes and then raise the temperature to 220C, 425F, Gas 7.
Whisk the eggs and sugar until creamy, then add the double cream and melted chocolate.
Heat the Whisky in a saucepan, then set it alight. Once the alcohol has burned off, stir the Whisky into the chocolate mixture and cook for 10-15 minutes until slightly souffled and cracked on top.
To make the coulis, whizz all the ingredients in a blender until smooth. Strain to remove the seeds.
Serve the tarts dusted with icing sugar, some fresh raspberries, if wished, and a drizzle of coulis.