92 Gourmet/Bon Appetit Recipes

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This is 1 of 92 Gourmet & Bon Appetit recipes from September/October

1993 added to the Epicurious archive at The UK Recipe Archive this week

in both Mastercook and Mealmaster formats. There are now 2376 Gourmet &

Bon Appetit recipes on-line at The UK Recipe archive.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Black And White Chocolate Macaroon Tart With Raspberry Sauce

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : October 1993

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE MACAROON SHELL***

2 cups sweetened flaked coconut

2 tablespoons all-purpose flour

1/2 teaspoon salt

2 large egg whites

1/3 cup sugar

***FOR THE FILLING***

2 large egg yolks

2/3 cup heavy cream

6 ounces fine-quality bittersweet chocolate -- (not

unsweetened),

-- chopped

2 tablespoons rum

6 ounces fine-quality white chocolate -- chopped

1/2 cup sour cream

***FOR THE RASPBERRY SAUCE***

a -- (10-ounce) package

-- frozen raspberries

-- in light syrup,

-- thawed

 

Make the macaroon shell:

 

Preheat the oven to 375F. Butter generously the bottom and sides of a

9-inch square or 10-inch round tart pan with a removable bottom, line

the bottom with parchment paper, and butter the paper. In a bowl toss

together the coconut, the flour, and the salt. In another bowl whisk

together the egg whites and the sugar until the mixture is white and

foamy, stir the sugar mixture into the coconut mixture, and with a

rubber spatula spread the mixture evenly on the bottom and up the sides

of pan. Bake the shell in the middle of the oven for 20 to 25 minutes,

or until it is firm and golden, loosen it from the sides of the pan with

a small knife, and remove the sides of the pan. Let the shell cool

completely on a rack, remove the bottom of the pan, peeling off the

paper from the bottom of the shell, and put the shell on a platter.

 

Make the filling:

 

In a small metal bowl whisk together the egg yolks and the heavy cream,

set the bowl over a saucepan of simmering water, and cook the mixture

whisking constantly, until it is thickened and registers 160F. on a

candy thermometer. Remove the bowl from the pan, add the bittersweet

chocolate, stirring until the chocolate is melted, and stir in the rum.

In another small metal bowl set over the pan of barely simmering water

melt the white chocolate, stirring, stir in the sour cream, and stir the

mixture until it is just smooth. Remove the bowl from the pan and let

the white and dark chocoalte mixtures cool to warm, stirring frequently.

 

Spoon the chocolate mixtures into the macaroon shell, alternating them,

shake the platter gently to settle them together. Chill the tart,

covered loosely, for 8 hours, or until it is set. The tart may be made

1 day in advance and kept covered and chilled.

 

Make the sauce:

 

Force the raspberries through a fine sieve into a bowl, pressing hard on

the solids, scrape the pulp from the underside of the sieve into the

sauce, and whisk the sauce until it is combined well. The sauce may be

made 2 days in advance and kept covered and chilled.

 

Arrange slices of the tart on each of 8 dessert plates and pour some of

the raspberry sauce around them.

 

Serves 8.

 

Gourmet October 1993

 

Converted by MC_Buster.

 

 

 

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