Meeting at Arcadia Farms to discuss the Historymakers program are Zona Lorig, Joan Robinson, Ruth McLeod and Pat Faur. When it was learned that two new chairs for the Historymakers Gala and for the Historymakers Recognition Program have been selected and accepted, we celebrated with two yummy dessert - Apple Dessert with ice cream and a Chocolate Torte.
Make your own luscious chocolate dessert from Tastes & Treasures cookbook, page 101.
Brownie Puddle
Brownie Tart
3/4 cup (1 1/2 sticks) unsalted butter
3 ounces semisweet chocolate
1/2 cup baking cocoa
1/2 cup sugar
3 eggs
2 teaspoons vanilla
3 ounces cream cheese, softened
1/2 cup all-purpose flour
Pinch of salt
1 unbaked (9-inch) tart shell
Ganache
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 teaspoon light corn syrup
Assembly
4 ounces pecan pieces, toasted
For the brownie tart, preheat the oven to 350 degrees. Melt the butter and chocolate in large heatproof bowl over simmering water. Beat in the baking cocoa. Add the sugar, eggs and vanilla and mix well. Mix the cream cheese, flour and salt in a bow. Add to the chocolate mixture and mix well. Pour into the unbaked tart shell. Bake for 20 minutes.
For the ganache, heat the cream in a small saucepan over medium heat until the cream begins to simmer around the edge. Remove from the heat and add the chocolate and corn syrup. Let stand for 5 to 7 minutes and stir until smooth.
To assemble, poke holes in the tart with the handle of a wooden spoon and pour some of the ganache into the holes. Let stand until cool. Glaze with the remaining ganache and sprinkle with the pecans. Let stand until set before serving.
Serves 8
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