Please see note in my Chocolate Tart Dough recipe regarding this step.)
lling pin.
Microwave white chocolate in a small microwave-safe
Combine first three ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt.
Cool slightly.
Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended.
Pour into tart shells; place filled pies on a baking sheet.
Bake at 350 degrees for 30 minutes or until set.
Cool on a wire rack.
9 1/2-inch tart pan, preferably with a removable
our the filling into the tart shell and smooth the top
he lemon filling into the tart shell and smooth the top
In a small dish, melt chocolate in the microwave.
Dip spoon into melted chocolate, filling bowl of spoon.
Place spoon on a cookie sheet lined with plastic wrap.
Repeat with remaining spoons.
Chill until set.
Re-dip spoons to coat underside.
Stand spoons up in a glass to keep bottom coating from smearing.
Chill until set.
Wrap the bowl of the spoon with plastic wrap and tie with a ribbon.
Used to stir hot coffee or cocoa.
Makes a great gift with Hot Chocolate recipe (above).
rge flat round yellow spongy tart shells from your grocery
d carefully invert both, setting tart pan right side up. Remove
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.
o a greased 10 inch tart pan. Lightly press into the
n a 9 inch springform tart pan, pressing any excess dough
o fit an 11-inch tart pan with removable bottom. Line
br>Meanwhile, for the white chocolate cream, sprinkle gelatin over 2
00b0F. Spray 9-inch diameter tart pan with removable bottom with
Grease an 8-inch fluted tart pan with removable base. Line
Lightly grease a 9-inch tart pan with removable bottom. Place
o line a 10 inch tart pan. Trim edges. Prick base
Roll out the dough 1/8-inch thick on a lightly floured surface. Fit it into a 10-inch tart pan with a removable fluted rim and trim the edge, leaving a 1/2-inch overhang.
Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
9 1/2 inch tart pan.
In a food