Chocolate Orange Truffle Tart

1. 1

   Heat oven to 450F Using a 9 inch tart pan with removeable bottom (preferred) or 9 inch pie pan, place pie crust in pan& press in bottom and up sides of pan.

2. 2

   Trim edges if necessary.

3. 3

   Prick crust with a fork and bake for 9 to 11 minutes until light golden brown& then cool completely.

4. 4

   While crust is cooling, combine apricots, sugar and 1/2 cup of orange juice in small saucepan and cook over medium heat stirring constantly until apricots are tender& most of the liquid is absorbed.

5. 5

   Cool 15 minutes.

6. 6

   In medium saucepan combine 2/3 cup whipping cream and egg.

7. 7

   Beat over medium heat with wisk for 3 minutes until mixture boils and slightly thickens.

8. 8

   Remove cream& egg mixture from heat and add chopped chocolate, stirring until smooth.

9. 9

   Stir in apricot mixture and orange liqueur.

10. 10

    Place saucepan in a bowl of ice and beat 2 minutes with a hand mixer or until mixture is cool.

11. 11

    Spread mixture in cooled baked crust and refrigerate 2 hours or until filling is set.

12. 12

    While tart is chilling, mix 3 tbsp of orange juice and 1/3 cup aricot jam blending well.

13. 13

    To serve, drizzle 2 tsp jam mixture over each slice and garnish with a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.