Monday, November 23, 2009


Chocolate is a must to every food storage. Well, I think so. For those of you at recipe night, there was a sample there of this Chocolate Tart. This could come from your food storage. If in need, you could substitute the egg yolk. I'll post that another day. For the whipping cream, I used cool whip which is another amazing food that lasts for about a year if in the freezer. Here is the Chocolate Tart recipe.

Chocolate Tart

½ cup butter, softened
1/3 cup sugar
1 large egg yolk
1 cup flour
2 ½ T. unsweetened cocoa

2 ½ T. raspberry jam
½ cup chocolate chips
½ cup whipping cream

Combine butter and sugar. Mix well. Add egg yolk and beat together. In another bowl, add flour and cocoa powder. Add butter mixture and mix until dough is formed. Press into 9-inch pie pan.

Chill for one hour. Bake at 350 for 15 minutes. Cool slightly. Spoon jam on the bottom of the crust. Heat cream and chocolate chips gently until well combined. Pour into tart.

Chill for one hour or until set. If desired, top with raspberries, whipped cream, and powdered sugar. Dough freezes well.

Here's a chocolate recipe for if you don't have any flour.

Flourless Chocolate Cake
5 large eggs
1 ¼ cup semisweet chocolate chips
7 T. butter, cut into pieces
1 cup sugar
½ tsp. cinnamon
Pinch of salt

Melt chocolate and butter together. In a large bowl, whisk eggs and sugar. Slowly, pour in the melted chocolate. Mix well. Add the salt and cinnamon.
Pour in greased pie pan. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Dust with powdered sugar, if desired.

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