CHOCOLATE-GRAND MARNIER TART
Steps:
- For crust: Mix flour, sugar and salt in a medium bowl, add butter and cut in until mixture resembles coarse meal. Add egg mixture and mix just until dough comes together. Gather dough into ball, flatten into dics. Wrap in plastic and refrigerate at least 45 minutes. Position rack in center of oven and preheat to 375 degrees. Roll dough out on lightly floured surface to 1/4 inch thick round. Transfer to 9 inch diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang to inside edge press firmly. Pierce bottom of crust with fork. Line crust with foil fill with dried beans or pie weights. Bake 10 minutes. Remove foil and weights. Bake until crust is golden brown about 20 minutes more. Transfer to rack. Cool completely For Filling: Melt 4 ounces semisweet and 2 ounces unsweeteded chocolate in top od double boiler over simmering water, stirring until smooth. Remove from over water. Using electric mixer beat yolks to blend in medium bowl. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat in warm chocolate the grand marnier. Beat cream to peaks in large bowl.Fold 2 cups cream into chocolate mixture. Spoon filling into prepared tart shell smooth top. Spoon remaining whipped creaminto pastry bag fitted with medium star tip.Pipe wide decorative border around edge of tart. Using vegetable peeler shave 1 ounce semisweet chocolate over whipped cream. Sprinkle with peel. Chill at least 4 hours
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