Recipe - Tarte Chaude Au Chocolat

8 ounce Bitter sweet chocolate
One fourth cup Sugar
One half cup Heavy cream
2 Whole eggs
1 teaspoon Rum
1 teaspoon Extract of coffee (made by
preparing a very strong
expresso)
1/8 teaspoon Vanilla
6 Nonstick tart molds;
buttered and floured
6 Pie crust; shaped into
shapes comparable in size
to the tart molds, baked to
a golden brown, cooled and
set aside

Met the chocolate in a double boiler (chocolate should be 125 degrees). In
a mixing bowl, combine the eggs with the sugar, rum, extract of coffee and
vanilla. Turn the melted chocolate in to the mixture and stir. Add the
heavy cream and mix with a fork until smooth. Divide the mixture into molds
and bake at 250 degrees for 2025 minutes. Let cool for 20 minutes. Turn
out molds and serve each atop a disc of pie crust. A tea biscuit can be
used for tart crust, such as a Rich Tea Biscuit by Peek feans or Marias by
Mother's cookies. If desired, serve with Creame anglais and a small scoop
of vanilla ice cream.

Source: Disney Magazine, Spring 1996 Walt's, Disneyland Paris formatted by
Lisa Crawford, 3/16/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini