French Silk Tart
Crust:
3/4 cup vanilla wafer crumbs
1/2 cup finely chopped toasted macadamia nuts
1/4 cup melted butter
Filling:
1 1/4 cups sugar
3/4 cup butter
3 eggs
3 oz. unsweetened chopped chocolate, melted and cooled
1 1/2 tsp. vanilla
Garnish with white chocolate shavings or pipe out outlines of swans.
Crust:
Preheat oven to 375 degrees. In a small bowl combine the crust ingredients; mix well. Press into a 9 1/2 -10 inch tart pan with removable bottom. Bake for 8-10 minutes; cool.
Filling:
In a bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well between each addition for about 2 minutes. Blend in the cooled melted chocolate and vanilla; mix well. Pour into cooled crust. Place filled tart in refrigerator for at least 2 hours or until firm. Garnish before serving.
