Caramel Nut Tart

In large bowl of A Black & Decker food processor, combine 1 cup nuts, flour, confectioners’ sugar, salt and butter. Using pulse, process until mixture resembles coarse crumbs. Add egg yolks and process to blend. Press against sides and bottom of ungreased 9-inch tart pan with removable bottom. Refrigerate for at least 30 minutes.

Bake in preheated Oven at 350º F for 20 minutes, until edges begin to lightly brown. Remove from oven and place on rack.

Meanwhile, coarsely chop remaining 1 cup nut mixture. In medium bowl, combine caramel topping, heavy cream, egg and vanilla. Blend well. Stir in nuts and spoon into prepared tart shell. Bake 25 minutes longer or until knife inserted into center comes out clean.

Cool on wire rack.

Serve warm with vanilla or cinnamon ice cream.

Makes 8 servings.

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French Chocolate Silk Tart

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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