Ingredients
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Directions
: premade pastry crust
: filling:
1/2 c salted butter
6 oz unsweetened baking
: chocolate
2 lg eggs
1 c dark brown sugar
1/2 c dark corn syrup
2 ts vanilla extract
1 1/2 c walnuts -- chopped
: Topping:
24 walnut halves
1/2 c heavy cream
1/4 c white sugar
1 ts almond extract
Filling: In saucepan combine butter and chocolate and stir over low
heat. Pour into bowl and let cool 5 minutes. Using an electric mixer,
beat eggs into chocolate. Add sugar, corn syrup and vanilla and blend
until smooth. Fold in walnuts.
To assemble: Preheat oven to 350 degrees. Roll out dough on floured
board to 1/8 inch thickness. Cut dough in circles to fit 2 1/2 inch
tartlet pans, cut a bit larger than pans are. Repeat with remaining
dough. Lay dough in pans and press firmly. Fill pans 2/3 full of
filling and place on baking sheet to catch any overspill. Bake 30
minutes or until filling is set. While tartlets are still warm, place
one walnut half in center of each.
Topping: In chilled bowl with chilled beaters, beat cream, sugar and
almond extract, until stiff peaks form. Do not overbeat. Put whipped
topping in pastry bag and using a star tip, pipe decorative topping
onto each tartlet.
Recipe By : THE DESSERT SHOW
Servings: 1 servings
Choco-Nut Tarts Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into ancient history, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving on, we have two interesting cookery books which were published in the fourteenth century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that is served today, but instead descriptions of the types of food cooked for the rich people of those days. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices like basil and coriander. The introduction of these new culinary ideas led to a surge in manuscripts on cooking, the majority of which are now in academic collections. During the following few centuries, the wealthy families of Europe tried to serve the most extravagent meals, and because of this the best chefs and their recipe collections were greatly in demand. However, it was during the 1800s that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes of the day. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Choco Nut Tarts recipe.
