Published March-14-08
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 9.03
 
Chocolate Marzipan Tart (Dairy)
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A Luscious Dessert in an Hour

When our friends invite us to share the warmth of their homes over dinner, we invariably ask if there is anything we can bring. The host always says, “Oh no, just bring yourself.” Then, too often, what we do bring is a bottle of Wine because it is simple and fast. However, the best gifts are always homemade. How much nicer to be able to say, “Let me bring dessert. I know a marvelous one.”

Many of us are short on time, and not accustomed to making elegant food for a gift. This tart is a perfect offering. It is so simple that anyone can make it. The preparation time is 5 minutes. After preparation it bakes for an hour, which is just the right amount of time to bathe and dress for dinner. You may take it right from the oven, and it will be the perfect temperature by the time it is served. I recommend baking it in a disposable aluminum pan, then there will be nothing to clean or bring home, when you leave. It will serve 12 people.

Ingredients

1 sheet ready-made frozen Puff Pastry Dough, thawed

8 ounces Almond Paste

8 ounces Cream Cheese

1 pound Powdered Sugar

12 ounces Semisweet or Bittersweet Chocolate, melted

1 tablespoon Vanilla

2 Eggs

Method

Preheat the oven to 350 degrees.

Press the Puff Pastry Dough into the bottom and halfway up the sides of a 9 1/2 by 13 inch rectangular metal baking pan. Using a fork, prick holes all over the bottom of the pastry. Bake for 5 minutes.

Place all the remaining ingredients into the bowl of a food processor fitted with a metal blade. Process until the Chocolate is finely chopped, and the rest of the mixture is smooth. If you do not have a food processor and will be using a blender, blend all ingredients except the Powdered Sugar first. Then add the Powdered Sugar and finish blending until smooth.

Pour the Chocolate mixture into the baked Puff Pastry Dough. Bake for 1 hour. Cool to room temperature and serve.



 



Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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