Montreal: Tarte Au Chocolat Recipe




Montreal: Tarte Au Chocolat Ingredients

1/3 cup icing sugar
1/2 cup unsalted butter, softened
2 tsp white vinegar
1 egg yolk
3/4 cup ground almonds
1 1/3 cup cake-and-pastry flour
1 pinch salt

FILLING

1 1/4 cup whipping cream
10 oz semisweet chocolate, chopped

TOPPING

1/2 cup granulated sugar
16 whole roasted hazelnuts

A Recipe for
Montreal: Tarte Au Chocolat

 

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




You are what you eat. For example, if you eat garlic you're apt to be a hermit.

Franklin P. Jones



This Montreal: Tarte Au Chocolat recipe is one of many in our Dessert Category.






Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.


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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Unknown


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Life is uncertain. Eat dessert first.

Ernestine Ulmer



Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.


This is a recipe for Montreal: Tarte Au Chocolat from the recipe cookbook of Recipes-to-go (Dessert)


Vengeance is a dish that can be eaten colld.

James Payn In Market Overt (1895)



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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

Jim Davis, "Garfield"



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The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted.

George Bernard Shaw



A crust eaten in peace is better than a banquet partaken in anxiety.

Aesop



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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare




Montreal: Tarte Au Chocolat

I'm like old wine. They don't bring me out very often, but I'm well preserved.

Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991






Montreal: Tarte Au Chocolat Directions

In bowl, beat together icing sugar and butter until smooth. Whisk
together vinegar and egg yolk; beat into butter mixture. Stir in
almonds. Stir in flour and salt to make soft dough. Let stand for 10
minutes.

On lightly floured surface, roll out dough to 1/4-inch thickness.
Transfer to 9-inch tart pan with removable bottom. Trim, using extra
dough to patch any tears in pastry. Refrigerate for 30 minutes. Prick
pastry shell all over with fork. Bake in 425F 220C oven for 12-15
minutes.

Filling: In top of double boiler over hot (not boiling) water, heat
half of the cream, stirring constantly with wooden spoon, until
almost boiling. Remove from heat; stir in chocolate until melted and
smooth. Blend in remaining cream. Pour into pastry shell; refrigerate
for 1 hour or until set.

Topping: In small heavy saucepan, cook sugar over medium-high heat
until melted and golden brown. Immediately plunge bottom of pan into
cold water for 15 seconds. Working quickly, dip 2 of the hazelnuts
into sugar and place on foil-lined baking sheet. Repeat with
remaining hazelnuts. Let cool. Place around edge of pie.

Source: Canadian Living magazine, Apr 95 Presented in article by
Julian Armstrong "What's Hot in the Pots of Montreal" Recipe by
Ptisserie de Gascogne Restaurant, Montreal, Quebec, Canada

[-=PAM=-] PA_Meadows@msn.com

Serves: 10

 

 

 

 

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