Preheat oven 350
Combine first 10 ingredients
Stir well with whisk
Stir in pecans
Roll dough into 13in circle
9 in tart pan
Trim excess crust
Spoon sugar mixture into crust
Bake for 45 minutes or until center is set
Cool completely on wire rack
Place chocolate in microwave safe bowl
microwave on HIGH 1 minute
stir until smooth
drizzle chocolate over tart
nch thick; place dough in tart pans.
Set aside.
o 375\u00b0F.
Combine chocolate chips and butter in microwave
Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
Stir in mascarpone cheese until mixture is smooth and uniform.
Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
Shave dark chocolate over tart if desired.
eat and stir in white chocolate until melted and smooth.
Chocolate-Pecan Ice Cream: Line a cookie
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
For the Chocolate Pate Sucree-----------.
Place the
Chop chocolate into small pieces and place in a bowl.
In a large saucepan, bring cream and butter to boil.
Pour hot mixture over chocolate and stir until the chocolate has melted and the mixture is smooth.
Stir in pecans and peanut butter, pour into pie shell and refrigerate until set.
Serve with whipped or ice cream.
lling pin.
Microwave white chocolate in a small microwave-safe
ven to 375.
Grind pecan halves,flour and brown sugar
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
Prepare Pecan Crust; cool completely on wire
Scatter pecan halves in prepared tart shell.
Bring sugar and corn syrup to a rolling boil.
Remove from heat; stir in butter and finely-cut chocolate.
Beat eggs.
Pour syrup mixture slowly into eggs, whipping constantly.
Pour filling over pecans, making sure that they are well-covered with filling.
Bake at 350\u00b0 for about 40 minutes, until filling is set, and a table knife inserted into center comes out clean.
o a greased 10 inch tart pan. Lightly press into the
n a 9 inch springform tart pan, pressing any excess dough
Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
00b0F. Spray 9-inch diameter tart pan with removable bottom with
-inch, removable-bottom fluted tart pan.
Freeze while preparing
4 x 5-inch rectangular tart pan with removable bottom. Roll