Chocolate-Grand Marnier Tart



Prep: 35 minutes

Chill: 2 hours

Cool: 30 minutes

Stand: 30 minutes



This recipe was tested in the Better Homes & Gardens© Test Kitchen and meets

our high standards for reliability and taste appeal.



This is the type of dreamy finale you'd expect to find (and pay top dollar

for) on a dessert cart at an elegant restaurant. Fresh kumquats add a

striking note to the presentation.

Source: Better Homes and Gardens

Ingredients



1-1/2 cups toasted blanched almonds

1/4 cup packed brown sugar

1/4 cup all-purpose flour

1/4 cup unsalted butter or regular butter, melted

3/4 cup whipping cream

6 ounces semisweet chocolate, or 1 cup package semisweet chocolate pieces

2 tablespoons Grand Marnier or other orange liqueur (optional)

1/3 cup orange marmalade



Directions



1. For almond crust, in a small bowl combine almonds and brown sugar. Place

a portion at a time in a food processor bowl or blender container; cover and

process or blend until nuts are finely ground. Transfer to a medium bowl.

Stir in flour. Add butter, stirring until well combined. Press mixture onto

bottom and 1 inch up side of a 9-inch tart pan with a removable bottom or a

9-inch springform pan. Bake in a 325 degree F oven about 20 minutes or until

golden

and firm to the touch. Cool crust in pan on a wire rack.



2. In a small saucepan beat whipping cream over medium heat just until

simmering. Remove from heat; whisk in semisweet chocolate until smooth. If

desired, whisk in Grand Marnier. Cool about 30 minutes or until filling

begins to thicken but is still pourable. Spread marmalade over bottom of

crust. Pour

chocolate filling over marmalade. Cover and chill in refrigerator about 2

hours or until set.



3. To serve, remove side of pan. Use a sharp knife to cut tart into wedges.

If desired, garnish each wedge with a kumquat half and a sprig of fresh

herb. Makes 10 to 12 servings.



Make-Ahead Tip: Prepare Chocolate-Grand Marnier Tart as directed through

step 2, except refrigerate up to 24 hours. Serve as directed.

Kentucky Bourbon Pecan Raisin Chocolate Pie



1 Pie Shell

1/4 cup butter

1 cup firmly packed brown sugar

3 eggs

1/2 cup cane syrup

1 cup halved pecans

1/4 cup bourbon

1/2 teaspoon salt

1/3 cup raisins (I use 1/2 cup)

1 cup chocolate chips (I like to use the small ones)



Preheat oven to 450 degrees and bake the pie shell partially, (about 5-7 mins). Allow to cool. Reduce oven heat to 375 degrees. Cream butter and brown sugar. Beat in eggs one at a time. Stir in remaining ingredients except chocolate chips. Place the chips in a single layer on the partially baked pie crust and gently pour the filling over the top. Bake the pie about 45 mins or until a knife inserted in the filling comes out clean. Serve warm or cold. My personal suggestion is that you use a large pie plate like the pyrex pie plates.

This recipes has a tendency to swell while it's baking and sharing it's contents with the oven floor.



For the Bourbon over:Another trick I did was to soak the raisins in a bit of the bourbon overnight before I put them in the recipe. When you bit into the pie, you got a little burst of raisin, bourbon juice.

CHOCOLATE BOURBON PECAN PIE

1 c. Flour

¼ c. Pecans, coarsely chopped

1 T. Sugar

½ c. Butter

2 T. Ice water

¼ c. Butter

2 oz. Unsweetened chocolate

4 Eggs

½ c. + Corn syrup

1 t. Vanilla

4 T. Bourbon

1-1/2 c. Pecan halves

Combine flour, nuts, sugar; add butter with pastry blender till
coarse crumbs form; add ice water till dough holds together;
chill 30 min. Roll and place in 9" pie plate or tart pan. Melt
butter/chocolate; cool. Beat eggs till frothy;; add sugar; stir
in syrup, vanilla bourbon & butter mixture; arrange pecans on
pie crust and carefully pour egg mixture over; bake @ 350° for
35-45 min. Tests should come out pretty clean.

Bourbon-Pecan Pumpkin Pie

3 eggs, slightly beaten
16 oz. pumpkin
3/4 C. brown sugar, firmly packed
1 1/2 C. Half & half
3 T. bourbon
1 t. cinnamon
1/2 t. ginger
1/4 t. salt
2 T. butter
1/4 C. brown sugar, firmly packed
1 C. pecan halves
1/4 C. bourbon
1 9-inch unbaked pie shell

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3
tablespoons bourbon, cinnamon, ginger, and salt, mix well.
our mixture into the pie shell, bake at 425 for 10 minutes.
Reduce heat to 350, and bake an additional 45 minutes or until
set. Set aside to cool.
Combine butter and 1/4 cup brown sugar in a saucepan, cook over
medium heat, stirring until sugar dissolved. Add pecans and 2
tablespoons bourbon, stirring to coat. Spoon mixture over the
pie.
Heat the remaining bourbon in a saucepan just long enough to
produce fumes (do not boil), remove from heat, ignite, and pour
over pie. Serve pie when flames die do

Kentucky Pie



4 whole eggs

3/4 cup white sugar

1/4 cup brown sugar

1 tsp. vanilla

2 tbsp. bourbon

3/4 cup white corn syrup

1 stick butter, melted

1 tbsp. flour

1 cup chopped pecans

1 cup chocolate chips

1 pie shell



Beat eggs. Add next 7 ingredients to eggs. Place

pecans and chocolate chips in a 10-inch pie shell.

pour filling over. Bake at 350° for 40 to 45 minutes.

Kentucky Pie



4 whole eggs

3/4 cup white sugar

1/4 cup brown sugar

1 tsp. vanilla

2 tbsp. bourbon

3/4 cup white corn syrup

1 stick butter, melted

1 tbsp. flour

1 cup chopped pecans

1 cup chocolate chips

1 pie shell



Beat eggs. Add next 7 ingredients to eggs. Place

pecans and chocolate chips in a 10-inch pie shell.

pour filling over. Bake at 350° for 40 to 45 minutes.

Almond Strawberry Cream Cheese Pie - Makes 6 servings -

Ingredients

1/2  cup semi-sweet chocolate chips, melted 1  9-inch baked pie shell 1  package (8 oz.) cream cheese 1/3  cup whipping cream 3  Tablespoons honey 2  Tablespoons almond flavored liqueur 1/2  teaspoon vanilla 1/8  teaspoon salt 1-1/2  baskets fresh strawberries, washed and hulled 2  Tablespoons honey 1/2  cup red currant jelly, melted

Directions

Spread melted chocolate over bottom of baked pie shell. Chill. Beat cream cheese with whipping cream, 3 Tablespoons honey, almond liqueur, vanilla and salt. Spoon over chocolate. Chill 30 minutes. Combine strawberries with 2 Tablespoons honey and melted jelly. Toss gently to coat berries completely. Arrange over cream cheese filling. Refrigerate until ready to serve. Best served within 2 to 3 hours.