moss Profile - Allrecipes.com (10983024)

cook's profile

moss


moss
 
Home Town: Waukegan, Illinois, USA
Living In: Sunshine Coast, British Columbia, Canada
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Boating, Biking, Walking
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Loves to cook
About this Cook
Mother of 2 military and 1 prison guard sons. World traveler and food minimalist. Basics with a zesty core.
My favorite things to cook
German potato salad, pastries, vegan entrees and mountain meals for the campfires. Sailing menus for those en route.
My favorite family cooking traditions
Ethnic menu's with traditional flavors with 1 new item for interest.
Recipe Reviews 1 review
Rich Chocolate Tart
I did a slant on this recipe. I used my own pie crust, divided it into 24 tart tin sections. Pre-baked the tarts.(using the "baking bind" method)Putting them aside to cool. For the filling: I used 2 cups of table cream 18%, 3/4 cup sugar, 2 eggs, 1/3 cup corn starch. Once that cooked over a double boiler(easy tip---> is to use an electric hand mixer set on the slowest setting for the long cook. About 20 minutes, on my stove)until thickened, I added semi-sweet bakers chocolate 4 of the 8 large squares. (approx. 4 oz) Slow beat mixture until all the chocolate was melted thoroughly and glossy.(about 5 minutes)I then pulled the pot off the heat and folded in 1 cup flaked/shredded coconut. Spooned the the whole mixture into the cooled tarts with a small laddle to just below the main rim of each tart. Added a sprinkle of toasted coconut to the top........Placed the tarts in the fridge to set fully and cool completely. Wonderful goodness to my surprise.

4 users found this review helpful
Reviewed On: Dec. 31, 2007
 
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