French Chocolate Silk Tart
12 chocolate refrigerator wafers, broken into large pieces
3 tbsp. melted butter or margarine
1 tbsp. granulated sugar
¼ cup butter, softened
¼ cup granulated sugar
1 oz. semi-sweet baking chocolate, melted and cooled
½ tsp. vanilla extract
In large bowl of Black & Decker Food Processor, using pulse, crush cookies to fine crumbs. In medium bowl, combine chocolate crumbs with melted butter and 1 tbsp. sugar. Toss to blend. Press on bottom and up sides of 2 4-inch tart pan.
Bake in preheated Oven at 350º F for 10 minutes, until edges begin to lightly brown. Remove from oven and cool on wire rack.
Meanwhile, in medium deep bowl, cream remaining ¼ cup butter using A Hand Mixer set at medium speed, gradually adding remaining ¼ cup sugar. Beat until lemon colored and fluffy. Stir in cooled chocolate. Add egg and beat 5 minutes on medium speed until very light and airy. Spoon into baked and cooled tart shells. Refrigerate at least 4 hours.
If desired, garnish with sweetened whipped cream.
Makes 2 servings.
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