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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Crust:
Blend flour, butter and sugar until results in a crumbly meal. Add egg and water and blend until dough is firm and forms a ball. (Makes enough for two 10 inch tart tins. Freeze extra if not needed.) Divide dough and roll out into thin circle. Line a 10 inch tart tin with crust, smooth into place. Line with foil and pie weights, and bake 10-20 minutes at 350F. Cool.
Filling:
Chop chocolate into small pieces. Melt in double boiler over low heat. Whip butter and sugar until fluffy, then add chocolate slowly. Mix until well blended. Add 1 egg, beat vigorously for 3 minutes, repeat with second egg. Pour into cooled crust, smooth gently, and chill.
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